摘要
研究了清香型酒糟中总多酚的提取工艺。以总多酚得率为研究目标,在单因素试验的基础上,应用响应面试验分析,探讨乙醇体积浓度、提取温度、提取时间、料液比及其交互作用对多酚得率的影响。结果表明,提取剂为体积浓度52.08%的乙醇,提取温度60.13℃、提取时间67 min,料液比1 g∶24.84 m L时,实际测得的得率为17.23%,与响应面优化试验模型的预测值17.50%相差0.23%,数据重现性良好,得到的多酚提取条件具有较高的应用价值。
In order to study the optimal extraction technique of total polyphenols in the Fen-flavor vinasse, the response surface optimization design was used on the basis of single factor experiment with total polyphenol extraction yield as indicator. The effects of ethanol concentration, extraction temperature, extraction time, ratio of solid-liquid and their interactions on the yield of polyphenols were researched. The research results showed that the best extraction conditions were ethanol solution52.08%, extraction temperature 60.13 ℃, extraction time 67 min, ratio of solid-liquid24.84. The actual yield was 17.23% and the forecast value was 17.50% through the response surface optimization design, so the difference both two data was 0.23%,and with good reproducibility. The extraction conditions of polyphenols have high use value.
作者
朱俊玲
柳青山
ZHU Junling;LIU Qingshan(Shanxi agricultural university,Shanxi functional food research institute,Shanxi Taigu 030801,China;Institute of sorghum research,Shanxi academy of agricultural sciences,Shanxi Yuci 030600,China)
出处
《食品工程》
2018年第3期33-38,共6页
Food Engineering
基金
国家谷子高粱产业技术体系(CARS-06-13.5-A30)
关键词
响应面分析
酒糟
总多酚
福林比色法
response surface analysis
vinasse
total polyphenols
folin ciocalteu-colorimetric method
