响应面分析工艺参数对绿豆汤中活性成分的影响

Effect of technology parameters on the active ingredients of mung bean soup by response surface methodology

以绿豆为主要原料,以蛋白质、类黄酮和多酚为主要指标,通过单因素实验得到工艺中对品质影响较大的3个因素及其取值范围。再通过响应面分析对绿豆粥的制作工艺进行优化,得出最适的提取工艺为:液固比为40,煮制温度为100℃,煮制时间为70min,通过最适提取工艺得到的蛋白质、类黄酮和多酚的溶出率分别为:0.1526%、0.1698%和0.214%。

The mung bean was used as the main material,and protein,flavonoids and polyphenols were applied as the main indexes,it was found that three factors playing a key role on the extracting process, and the range of these factors was determined by single-factor test. Then, the extracting process was optimized by response surface analysis,and the optimal extraction process was listed as follows：liquid-solid ratio was 40, temperature was 100℃, and time was 70min.The dissolution rates of protein, flavonoids and polyphenols could achieve 0.1526% ,0.1698% and 0.214% respectively.