摘要
以苦荞为原料,对响应面优化苦荞黄酮超声波提取工艺进行研究。研究结果表明:苦荞黄酮提取过程中,加酶比(果胶酶与纤维素酶质量比)为3︰1,加酶量为0.3%,酶解时间为22 min。苦荞黄酮超声波提取的最佳条件是液料比29︰1(mL/g),超声波功率为242 W,超声波时间34 min,乙醇体积分数为70%。
Using buckwheat as the row material,this paper discussed optimization of ultrasonic extraction technology of flavonoids from buckwheat by response surface methodology.The results showed that the ratio of enzyme(the mass ratio of pectinase and cellulase)was 3︰1,the amount of enzyme added was 0.3%.and the enzymatic hydrolysis time was 22 minutes during the extraction of flavonoids from buckwheat.The optimum conditions for ultrasonic extraction of flavonoids from buckwheat were liquid-to-material ratio for 29︰1(mL/g),ultrasonic power for 242 W,ultrasonic time for 34 min and ethanol concentration for 70%.
作者
曹娅
钱志伟
CAO Ya;QIAN Zhiwei(College of Food Engineering,Henan Agricultural Vocational College,Zhengzhou 451450)
出处
《食品工业》
CAS
北大核心
2020年第1期180-183,共4页
The Food Industry
基金
2015年度河南省高等学校优秀教学团队建设资助项目(河南农业职业学院食品营养与检测专业).
关键词
苦荞
黄酮
超声波提取
响应面分析法
buckwheat
flavonoids
ultrasonic extraction
response surface methodology
