摘要
黑豆是一种具有很强抗氧化性的粮食作物,利用乙醇提取黑豆中的抗氧化物质,以提取液的还原能力为指标,采用响应面分析法对黑豆中抗氧化物质的提取条件进行优化,实验结果表明优化工艺条件为:黑豆粉细度60目,料液比1:7.5,乙醇浓度40%,提取温度80℃,提取时间4h。
The black bean has very strong anti-oxidization ability. This paper studied the extraction of the antioxidant from the black bean by ethanol and the deoxidize ability of the extraction solution was also measured. The response surface analysis showed the optimized fineness of black bean power, the ratio of solid to liquid, the ethanol solution, the extraction temperature and the extraction time were 60 mesh （250μm）, 1：7.5, 40%, 80 ℃ and 4h, respectively,
出处
《现代食品科技》
EI
CAS
2006年第4期90-92,共3页
Modern Food Science and Technology
关键词
响应面分析
黑豆
抗氧化
提取
Respond surface analysis
Black bean
Anti-oxidize
Extraction
