超声波提取蔬菜中硝酸盐、亚硝酸盐的研究水

Study on Ultrasonic Extraction of Nitrate and Nitrite from Vegetable

利用超声波提取蔬菜中硝酸盐、亚硝酸盐,研究了超声提取时间、温度、频率、功率对提取效果的影响。首先确定提取频率采用40kHz的超声波,然后采用三因子的正交旋转组合计划由回归方程极大值处的变量取值,响应值确定超声提取的最优提取条件为:提取温度62℃,提取功率60%,提取时间5min。验证试验中由回归方程得出的预测值与观察值很接近,实验误差小于5%。因此,用所得回归方程预测三因素对提取量的影响是有意义的。

Nitrate and nitrite were extracted from vegetable by ultrasonic. And the effects of ultrasonic extraction time, temperature, frequency, power on the extraction were studied. Firstly, the ultrasonic extraction frequency was confirmed ： 40 kHz. And then adopted the constitute plan of orthogonai circle of three factors, in virtue of the variable and response value of regression equation maximum location to ascertain the optimal conditions for ultrasonic extraction ： the extraction temperature was 62 ℃, the frequency was 60%, the time was 5rain. The results indicated that the value obtained by regression equation was closed to observed value, and the experimental error was less than 5%, Therefore the effect of using regression equation to predict the three factors on extraction volume was significant.