食品科学
• 工艺技术 • 上一篇 下一篇
张美霞,任晓霞
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ZHANG Meixia, REN Xiaoxia
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摘要:
为研究超微粉碎过程对金银花中功能成分的影响,在单因素试验基础上,采用响应面法优化超微粉碎压力、超微粉碎时间、超微粉碎频率,检测超微粉碎后金银花粉中的总黄酮和总酚质量浓度,分析并建立数学模型。结果表明:超微粉碎压力、超微粉碎时间、超微粉碎频率对金银花功能成分均有显著影响(P<0.05)。金银花超微粉碎的最佳工艺条件为:超微粉碎压力0.6 MPa、超微粉碎时间14.4 min、超微粉碎频率31.3 Hz。此工艺条件下总黄酮得率为1.15%,总酚得率为0.74%。
关键词: 超微粉碎, 金银花, 总黄酮, 总酚
Abstract:
The response surface methodology was used to optimize the superfine grinding of honeysuckle (Flos Lonicerae). The yields of total flavonoids and total phenols extracted from ground honeysuckle were investigated as a function of superfine grinding pressure, frequency and time. As a result, a mathematical model was established. The results showed that all three operating parameters had significant effects on functional components of honeysuckle (P < 0.05). The optimum process conditions were determined as 0.6 MPa, 14.4 min and 31.3 Hz for superfine grinding pressure, time and frequency, respectively. Under these conditions, the yields of total flavonoids and total phenols were 1.15% and 0.74%, respectively.
Key words: superfine grinding, honeysuckle, total flavonids, total phenols
中图分类号:
TS255.1
张美霞,任晓霞. 超微粉碎过程对金银花中功能成分的影响[J]. 食品科学, doi: 10.7506/spkx1002-6630-201608009.
ZHANG Meixia, REN Xiaoxia. Effect of Superfine Grinding on Functional Components of Flos Lonicerae[J]. FOOD SCIENCE, doi: 10.7506/spkx1002-6630-201608009.
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链接本文: https://www.spkx.net.cn/CN/10.7506/spkx1002-6630-201608009
https://www.spkx.net.cn/CN/Y2016/V37/I8/51