摘要
研究了花生壳中黄酮物质的提取工艺。在单因素试验的基础上,运用二次回归正交旋转组合设计法研究了时间、温度、乙醇体积分数、液料比对花生壳黄酮提取率的影响,建立了具有提取条件的数学模型,确定了最优提取条件。结果表明,对花生壳黄酮提取率影响作用大小的顺序为:提取时间>液料比>乙醇体积分数>提取温度。最优提取工艺条件为:时间2h、提取温度53℃、乙醇体积分数73%、液料比27ml/g,在该条件下花生壳黄酮提取率达4.04%。
This study aimed to optimize the extraction technology of flavonoids from peanut hull with ethanol as extraction solvent. By means of combination design of quadratic regression orthogonal rotation, the effects of time, temperature, ethanol concentration, ratio of liquid to solid on the extraction rate of peanut hull flavonoids were analyzed on the basis of single-factor tests. A quadric regression model on extraction conditions of flavonoids was established, and the optimum conditions were obtained. The res...
出处
《食品科学》
EI
CAS
CSCD
北大核心
2009年第6期97-101,共5页
Food Science
基金
安徽省高等学校省级自然科学研究项目(KJ2007B051)
关键词
花生壳
黄酮
提取工艺
优化
peanut hull
flavonoids
extraction technology
optimization
