摘要
为优化柑橘皮中柠檬苦素的提取工艺,在单因素试验基础上,采用响应面分析法研究了提取时间、提取温度和液料比对柑橘皮柠檬苦素得率的影响,建立具有良好预测性能的数学模型,通过响应面分析法确定柑橘皮中柠檬苦素最优提取工艺条件。试验结果表明,提取温度和液料比对柑橘皮柠檬苦素得率的影响显著,最优提取条件为:提取时间20h,提取温度为51.5℃和液料比为96∶3(mL/g)。
The purpose of the research was to determine the optimum technology for extracting limonin from Citrus peels. Based on single-factor experiments, three independent variables, namely: extrating time, extrating tempreture and liquid-solid ratio,were selected as affecting factors in Box-Behnken central composite experiment design, and a second order quadratic mathematical model for extraction was established whose prediction was verified. The optimum extraction conditions confirmed by the regression analysis were as follows: extracting time 20 h, extracting tempreture 51.5 ℃ and liquid-solid ratio 96:3 (mL/g).
出处
《食品研究与开发》
CAS
北大核心
2011年第2期34-38,共5页
Food Research and Development
关键词
柠檬苦素
提取
响应面法
limonin
extraction
response surface analysis(RSA )