摘要
以山东莱芜白皮蒜秸秆为主要原料,以蒜素主要成分二烯丙基二硫醚含量为指标,考察提取时间、提取温度、液料比3个因素对蒜秸秆蒜素提取效果的影响。在单因素试验的基础上,进行响应面优化试验,通过反向传播神经网络和遗传算法,对优化试验结果进行模拟分析并寻优,结果表明:蒜秸秆蒜素提取最优工艺为提取温度38.5℃,提取时间1.5 h,液料比2.4∶1。在该工艺下蒜素主要成分二烯丙基二硫醚含量为657.21μg/mL。
Taking white garlic straw in Laiwu district,Shandong Province as the main raw material,taking diallyl disulfide in allicin content as indicators,the effects of extraction time,extraction temperature and liquid material ratio on the extraction effect of allicin from garlic straw were investigated.Based on the single factor test,response surface optimization test was conducted.The optimization test results were simulated and optimized by back propagation neural network and genetic algorithm method.The results showed:The optimal process for allicin in garlic straw was as follows:extraction temperature 38.5℃,extraction time 1.5 h,liquid material ratio 2.4∶1.The diallyl disulfide content of white garlic straw extracting solution in Laiwu district under this process was 657.21μg/mL.
作者
张一鸣
吕绪强
和法涛
初乐
高玲
葛邦国
赵岩
ZHANG Yi-ming;L Xu-qiang;HE Fa-tao(Jinan Fruit Research Institute All China Federation of Supply and Marketing Co-operatives,Jinan,Shandong 250014)
出处
《安徽农业科学》
CAS
2023年第23期152-157,共6页
Journal of Anhui Agricultural Sciences
基金
山东省重点研发计划(重大科技创新工程)——乡村振兴科技创新提振行动计划项目(2021TZXD001)。
关键词
蒜秸秆
蒜素
提取
神经网络
工艺优化
Garlic straw
Allicin
Extraction
Neural network
Process optimization
