摘要
以洋葱为原料,采用单因素试验和响应面设计法,研究了不同乙醇浓度、提取温度、提取时间和溶剂用量对洋葱提取物清除亚硝酸盐的影响。结果表明:溶剂用量、提取时间、提取温度和乙醇浓度依次影响洋葱提取物的亚硝酸盐清除率,优化得到的提取条件为乙醇体积分数50%,提取温度69.0℃,提取时间40.7 min,溶剂用量3.7 mL/g;在此条件下,洋葱提取物亚硝酸盐清除率为82.78%。
The scavenging activity of Onion Extracts on nitrite was investigated by single factor experiment and response surface methodology. Ethanol concentration, extraction temperature, extraction time and solvent volume on onion extraction were studied. The results showed that the order of the influence of the four factors on the scavenging activity of nitrite was ： solvent volume, extraction time, extraction temperature and ethanol concentration. The optimal extraction process was ： ethanol concentration 50% , extraction temperature 69.0℃ , extraction time 40.7min and sol- vent volume 3.7mL/g. The scavenging rate of onion was up to 82.78% under the optimum condition.
出处
《食品与发酵工业》
CAS
CSCD
北大核心
2012年第10期189-193,共5页
Food and Fermentation Industries
基金
"十二五"国家科技支撑计划课题"蔬菜
禽肉等生产
加工与流通安全综合控制技术集成示范"资助(2012BAK17B05)
关键词
洋葱
亚硝酸盐
清除
响应面设计
onion, nitrite, scavenging, response surface methodology
