摘要
在单因素试验基础上,选取乙醇体积浓度、液料比和提取时间为影响因子,以姜辣素得率为响应值,利用响应面法对生姜中姜辣素的提取工艺进行优化。结果表明,生姜中姜辣素的最优提取工艺条件为:乙醇体积浓度79%,液料比13∶1(m L∶g),提取时间26 min,此工艺条件下姜辣素得率为10.42 mg/g。
Response surface methodology（RSM） was used to optimize the extraction condition of gingerol. On the basis of single factor tests, ethanol concentration, liquid-solid ratio and extraction time were selected as impact factors, and then the RSM was used to optimize the extraction technology of gingerol. Results indicated that the optimum extraction conditions were ethanol concentration 79%, liquid-solid ratio13：1（m L： g）, extraction time 26 min. The yield of gingerol under these conditions could reach up to 10.42 mg/g.
出处
《食品工程》
2016年第4期33-37,共5页
Food Engineering
关键词
姜辣素
响应面
提取工艺
生姜
ginger
gingerol
response surface methodology
extraction
