摘要
为进一步优化超声波提取胡萝卜中β-胡萝卜素的工艺条件,在超声功率、超声时间、提取温度、物料粒度、料液比及提取次数6个单因素试验结果的基础上,采用二水平部分因子析因设计(2-level fractional factorial design)法,筛选出了影响β-胡萝卜素提取的主要因素为提取时间(p=0.0145)、温度(p=0.0189)、料液比(p=0.0180)和提取次数(p=0.0114)。
In order to screen out speedily and effectively the main factors that effected β-carotene extraction by ultrasonic extracting method from the carrot. On the base of six single factor trials which are linked to ultrasonic power, extraction time, extraction temperature, material granularity, solvent to material and extraction times, 2- level fractional factorial design was applied to study the factors of ultrasonic extracting β-carotene and screen out the key factors, extracting time （p=0.014 5）, temperature （p=0.018 9）, ratio of material to solvent （p=0.018 0） and the extraction of times （p=0.011 4）. It provided main important theory gist for more optimizing technical parameter and practice foundation.
出处
《保鲜与加工》
CAS
2008年第6期46-50,共5页
Storage and Process
