摘要
以紫色马铃薯为原料、以多酚含量为指标,在单因素试验的基础上,利用二次通用旋转试验设计,对紫色马铃薯多酚的提取工艺进行优化。结果表明:影响多酚提取效果大小的各因素依次为:提取时间>提取温度>液料比;最佳提取工艺条件为:提取温度70℃、液料比为25∶1、提取时间49 min,在此优化条件下,测得多酚含量为3 038.84±23.85μg阿魏酸/g。
Polyphenol contents as indicators,the optimal extraction technology of polyphenols from purple potatoes were studied by Quadratic General Rotary Design based on single factor experiments. The results showed that the factors affecting the extraction efficiency were extraction time,extraction temperature,and the ratio of liquor to material. The optimum extraction conditions were extraction temperature 70℃,ratio of liquid to material ratio 25∶1,extraction time 49 min. The content of polyphenol was 3 038. 84 ± 23. 85 μg ferulic acid equivalents / g under the conditions.
出处
《中国食物与营养》
2016年第7期54-58,共5页
Food and Nutrition in China
基金
国家自然科学基金项目(项目编号:31360378
31560428)
云南省自然科学基金项目(项目编号:2013FB042)
云南农业大学"国家大学生创新创业训练计划"项目(项目编号:201510676007)
云南省高校食品加工与安全控制重点实验室(项目编号:201401)
关键词
紫色马铃薯
多酚
二次通用旋转试验
提取工艺优化
purple potato
polyphenol
Quadratic General Rotary Design
extraction technology optimization
