基于CRITIC法计算权重系数的Box-Behnken效应面法优化韭菜子盐炙工艺

Optimization of Preparing of Allium tuberosum Seed with Salt Water by Box-Behnken Response Surface Method Based on CRITIC Weighted Evaluation

目的:优化韭菜子盐炙工艺。方法:以腺苷和亚油酸含量为评价指标,用CRITIC法计算权重系数,以闷润时间、炒炙温度、炒炙时间为考察因素,采用Box-Behnken效应面法优化韭菜子盐炙工艺,并进行预测分析。结果:腺苷和亚油酸的权重系数分别为0.48、0.52,最优炮制工艺闷润时间为10 h,炒炙时间为20 min,炒炙温度为120℃(锅底中心温度)。结论:Box-Behnken效应面法可优选韭菜子盐炙工艺,预测性良好。

Objective:To optimize the preparing of Allium tuberosum seed technology.Methods:Adenosine and linoleic acid contents were used as evaluating indicators.Moistening time,frying temperature and frying time were the investigation factors.Box-Behnken response surface method was used to optimize the preparing with salt water of Allium tuberosum seed based on CRITIC weighted evaluation and carried on the forecast analysis.Results:The weight coefficients of adenosine and linoleic acid were 0.48 and 0.52,respectively.The optimum preparing technology was moistening 10 h,20 min of baking time at 120 ℃.Conclusion:The Box-Behnken response surface method can be used for preparing production with high accuracy.