摘要
以咖啡因的回收率为评价指标,在单因素试验基础上,通过Box-Behnken设计-响应面法考察超声时间、超声温度和氧化镁用量对咖啡因回收率的影响。结果表明,超声温度38℃,超声时间18 min,氧化镁用量0.2 g时,咖啡因回收率96.91%。Box-Behnken设计-响应面法优化饮料中咖啡因前处理方法,使前处理方法合理,方法简便,精确度高,可预测性好。
Based on the single factor, the effect of ultrasonic time, ultrasonic temperature and magnesium oxide dosage on caffeine recovery rate was investigated by Box-Behnken design-response surface method. The experimental results showed that the ultrasonic temperature 38 ℃, the ultrasonic time 18 min, the mass of magnesium oxide 0.2 g, and the recovery rate of caffeine was 96.91%. The Box-Behnken design-response surface method was used to optimize the pretreatment method of caffeine in beverages, which made the pretreatment process reasonable. The method was simple, the precision was high, and the predictability was good.
作者
魏陈楠
金惠玉
陈彦凤
赵岚
WEI Chennan;JIN Huiyu;CHEN Yanfeng;ZHAO Lan(East University of Heilongjiang,Harbin 150066;Heilongjiang Provincial Center for Disease Control and Prevention,Harbin 150036)
出处
《食品工业》
CAS
北大核心
2020年第2期86-89,共4页
The Food Industry
关键词
饮料
咖啡因
响应面
前处理
beverage
caffeine
response surface
pretreatment
作者简介
通信作者:金惠玉;通信作者:赵岚
