女贞子酒制工艺响应曲面法的优化

Optimization of Streamed Processing Technology of Fructus Ligustri Lucidi with Rice Wine by Response Surface Methodology

目的:探讨利用响应曲面法优化女贞子酒制工艺条件。方法:在单因素实验的基础上,选取黄酒用量、闷润时间和蒸制时间为自变量,以齐墩果酸含量为响应值,应用中心组合设计实验方法,研究各自变量及其交互作用对齐墩果酸含量的影响,建立二次多项回归方程的数学模型。结果:最终优选的女贞子酒制工艺为:黄酒用量25.19%,闷润时间3.06 h,蒸制时间5.16 h,在此条件下,齐墩果酸含量的理论值为1.650 35%。结论:响应曲面法建立的数学模型和实验观察数据相符,优化的女贞子炮制工艺方法简便,有效成分含量高。

Objective： To optimize the processing technology of Fructus Ligustri Lucidi using response surface methodology. Methods： On the basis of single factor experiment,wine content,soaking time and steaming time as independent variables,with the content of Oleanolic Acid as the response value,central composite experimental design method was applied to study the effects of these variables and their interactions on the content of Oleanolic Acid,and then the mathematical model of two multinomial regression equation was established. Results： The final optimization of streamed processing technology of Fructus Ligustri Lucidi with rice wine was wine content 25. 19 %,soaking time 3. 06 h,steaming time 5. 16 h. Under this condition,the theoretical value of the content of Oleanolic Acid was 1. 65035 %. Conclusion： The mathematical model established by response surface method matches the experiment observation data. The optimized Fructus Ligustri Lucidi processing craft method is simple with high effective constituents content.