摘要
在单因素实验的基础上,根据Box-Behnken的中心组合实验设计原理,选取提取温度、提取时间和液固比3个因素,采用3因素3水平的响应面分析方法,对酿酒后的葡萄渣中反式白藜芦醇的提取条件进行优化。分析结果表明,提取温度、提取时间及液固比与提取含量存在显著的相关性,最优提取工艺条件为提取温度69℃、提取时间61min、液固比46mL/g,在该条件下,得到的理论值为104.2859μg/g。
Based on the single-factor experiments and the principle of Box-Behnken experiment design, extraction temperature, extraction time and the ratio between solvent and dreg were chosen to be the there factors. We used response surface design which was selected there factors and there levels to optimize the extraction condition of trans-resveratrol from grape pomace. The results showed that the there factors had noticeable correlation with extraction content and that the optimization extraction condition was that temperature is 69 ℃, time 61 min, the ratio 46 mL/g. On the condition of this, the theory content was 104.2859 μg/g.
出处
《食品科技》
CAS
北大核心
2008年第7期172-175,共4页
Food Science and Technology
关键词
响应面分析方法
葡萄渣
优化
response surface design
grape pomace
optimization
