| 超声辅助提取酒糟类黑精的工艺研究 |
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| 引用本文： | 郝日礼,郑佳佳,朱传合.超声辅助提取酒糟类黑精的工艺研究[J].安徽农业科学,2017,45(6). |
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| 作者姓名： | 郝日礼 郑佳佳 朱传合 |
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| 作者单位： | 山东农业大学食品科学与工程学院,山东泰安,271018;山东农业大学食品科学与工程学院,山东泰安,271018;山东农业大学食品科学与工程学院,山东泰安,271018 |
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| 基金项目： | 泰安市科技发展计划项目，山东省高等学校科技计划项目 |
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| 摘 要： | 目的]确定酒糟类黑精最佳超声提取工艺参数。方法]以酒糟为原料,采用单因素试验、Plackett-Burman设计、最陡爬坡试验及Box-Behnken设计进行超声辅助酒糟类黑精提取工艺研究。结果]试验确定酒糟中类黑精的最佳条件为超声时间23 min、超声温度55℃、pH 1.0、料液比1∶29(mg∶mL)、超声功率540 W、颗粒直径270μm,该条件下酒糟中类黑精的提取率为66.92%。结论]该研究可为类黑精的开发应用提供参考。
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| 关 键 词： | 酒糟 类黑精 超声辅助提取 |
Optimization for Ultrasonic-assisted Extraction of Melanoidin from Vinasse |
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| HAO Ri-li,ZHENG Jia-jia,ZHU Chuan-he.Optimization for Ultrasonic-assisted Extraction of Melanoidin from Vinasse[J].Journal of Anhui Agricultural Sciences,2017,45(6). |
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| Authors: | HAO Ri-li ZHENG Jia-jia ZHU Chuan-he |
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| Abstract: | Objective] The ultrasonic-assisted extraction technology of melanoidin from vinasse was optimized.Method] With vinasse as raw material, single factor test, Plackett-Burman design(PB), the steepest ascent method and Box-Behnken design (BB) was used to establish the optimal processing.Result]The optimal conditions were as followed: ultrasonic treatment of 23 min, ultrasonic treatment temperature 55 ℃, pH 1.0, ratio of material and liquor 1∶29(mg∶mL), ultrasound power 540 W and particle diameter 270 μm.The extraction rate is 66.92%.Conclusion] The study can lay a foundation for development and application of melanoidin. |
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| Keywords: | Vinasse Melanoidin Ultrasonic-assisted extraction |
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