摘要
以花椒为研究对象,用花椒油树脂提取率为衡量提取工艺指标。在前期单因素实验研究的基础上,选取液固比、乙醇浓度、超声输出功率为影响因素,油树脂提取率为响应值,利用Box-Benhnken中心组合设计原理和响应面分析法,研究各自变量及其交互作用对提取率的影响,模拟得到二次多项式回归方程的预测模型。在提取温度80℃、超声时间5min的条件下,确定最佳提取条件为液固比12∶1、乙醇浓度56%、超声输出功率210W。在此条件下,花椒油树脂平均提取率为33.60%。与理论预测值34.19%相比,相对误差约为1.73%。说明通过响应面优化后得出的回归方程具有一定的实践指导意义。
Zanthoxylum bungeanum as the research object,with the oleoresin extraction rate as a measure indicator. Three extraction parameters including liquid-solid ratio,ethanol concentration and output power were optimized using central composite design and response surface methodology based on single factor investigations for achieving maximum the oleoresin extraction rate. The interaction of the respective variables and their influence on the extraction rate were studied by using Box-Benhnken central composite design and response surface analysis theory,the simulated quadratic polynomial regression equation of prediction model was set up. Under the condition of extraction temperature 80℃ and extraction time of 5min,the liquid-solid ratio 12：1,ethanol concentration 56% ,ultrasonic output power of 210W. Under these conditions,the average oleoresin extraction rate was 33.60%,compared to the theoretical value,the relative error was 1.73%. Optimized by response surface regression equation derived some practical significance.
出处
《食品工业科技》
CAS
CSCD
北大核心
2012年第24期329-331,共3页
Science and Technology of Food Industry
基金
安徽省教育厅科研项目(KJ2009B076)
关键词
花椒
油树脂
超声萃取
响应面法
Zanthoxylum bungeanum
oleoresin
ultrasonic extraction
response surface methodology
作者简介
作者简介：邵杰（1968-），男，讲师，研究方向：食品化学。
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