摘要
以白芷为原料,研究了微波辅助提取白芷中香豆素的工艺条件,在单因素试验基础上,通过响应面试验优化了微波辅助提取白芷香豆素的工艺条件。结果表明:白芷香豆素最佳提取工艺条件为:微波功率为294.2 W,提取时间为79.6 s,乙醇体积分数为81.1%,液料比14.8(mL/g),在此条件,香豆素提取率可达1.57%,白芷中香豆素提取液对细菌、霉菌和酵母均有很强的抑制作用。
With Angelica dahurica as raw material, study the technological conditions of microwave assisted extraction of coumarins in Angelica dahurica. On the basis of single factor experiment, microwave assisted extraction was op tmaized by response surface experiments： process conditions. The results show that： the best extraction technology conditions as follows： microwave power was 294.2 W, extracting time is 79.6 s, 81.1% ethanol concentration, liquid ratio of 14.8 （mL/g）, in this condition, cotnnarin exlraction rate can reach 1.57%.
出处
《食品工业》
北大核心
2014年第3期141-144,共4页
The Food Industry
关键词
白芷
香豆素
响应面法
优化
抑菌活性
Angelica dahurica
coumarin
response surface method
optimization
antimicrobial activitiy
