摘要
以大麦麸皮为原料,大麦素得率为研究指标,探索大麦素提取最佳生成条件,根据单因素实验结果,采用Plackett–Burman方法筛选出影响大麦素生成的主要因素,采用响应面分析方法对大麦麸皮发酵液中大麦素提取进行优化试验。根据回归方程得到最佳条件:发酵时间7 d,生成温度32℃,pH 4.0,在此条件下大麦素得率为0.724 mg/g。
In order to explore the best conditions of hordeumin extraction, According to the results of single factor experiment to choose test level, This experiment adopts the Plackett-Burman method to determine which is the major factor influencing the extraction of hordeumin, identified the optimization of extraction conditions of hordeumin from barley bran by response surface analysis. The best conditions： fermentation time of 7days, generating temperature 32 ℃, pH 4.0, under these conditions, the yield ofhordeumin was 0.724 mg/g.
出处
《粮食与油脂》
北大核心
2013年第11期20-24,共5页
Cereals & Oils
