摘要
为了给进一步改进红曲色素的提取工艺提供参考依据,以红曲粉为原料,利用Central-Composite实验设计原则,通过神经网络对红曲色素的提取工艺参数进行仿真,并利用遗传算法对工艺参数进行优化,最优工艺条件:乙醇浓度为69%、pH值为4.4、提取温度为69℃及提取时间为75 min,所得到的红曲液的吸光度可达0.216。
To further improve the extraction technology of red koji pigment,red kojic rice is taken as a raw material to be tested.Based on the principle of Central-Composite test design,the parameters of red koji pigment extraction were analyzed and simulated with BP neural network,and optimized by genetic algorithm.The optimal extracting conditions were indicated as follows：alcohol concentration 69%,pH4.4,extracting temperature 69℃ and extracting period 75 min.The absorbency of the extract liquid could reach 0.216 under the above conditions.
出处
《江苏调味副食品》
2011年第3期1-4,共4页
Jiangsu Condiment and Subsidiary Food
关键词
红曲色素
提取
神经网络
遗传算法
red kojic pigment
extraction
BP neural network
genetic algorithm
