摘要
采用正交设计和响应面的试验方法,对酱油曲霉发酵芝麻饼粕中的抗氧化物质的提取工艺进行了优化。结果表明,正交优化试验中,影响提取发酵芝麻饼粕中抗氧化物质因素的主次顺序为:乙醇体积分数>液料比>提取时间>提取次数。通过响应面试验再优化,得到影响提取抗氧化物质因素的二次多项式数学模型方程为:RSA=82.22+0.32A+1.88B+0.91C-0.21AB-0.78AC+0.45BC-4.71A2-4.066B2-3.16C2。优化的提取条件为:提取时间120.4 m in,液料比15.7 mL/g,乙醇体积分数61.3%,在此条件下,DPPH自由基清除率可达81.5%。该结果为下一步对提取的抗氧化物质的分离和发酵机制的研究奠定了基础。
Orthogonal design and response surface methodology were applied to optimize the extraction technology of antioxidant material from sesame meal fermentated by Aspergillus sojae.Results：The effects of the infuencing factors for the antioxdation material extraction rank as ethanol volume fractionratio of solution to materialtimeextraction times in orthogonal design.The regression quadratic equation of RSM to re-optimization experiment factors influencing the extraction of antioxidantion materials is： RSA=82.22＋0.32A＋1.88B＋0.91C-0.21AB-0.78AC＋0.45BC-4.71A2-4.066B2-3.16C2,The optimum extraction conditions are time 6h,ratio of solution to material 15.7 mL/g and ethanol volume fraction 61.3%.The DPPH radical scavening capacity is 81.5% in the present experiment.
出处
《中国粮油学报》
EI
CAS
CSCD
北大核心
2010年第6期62-65,共4页
Journal of the Chinese Cereals and Oils Association
基金
江苏省科技攻关项目(BE2005335)
关键词
芝麻饼粕
酱油曲霉
优化
提取
抗氧化物质
sesame meal
Aspergillus sojae
optimization
extraction
antioxidant material
