食品科学 ›› 2013, Vol. 34 ›› Issue (4): 59-64.
冯进1,李春阳2
收稿日期:
2011-11-06
修回日期:
2012-12-29
出版日期:
2013-02-25
发布日期:
2013-01-29
通讯作者:
李春阳
E-mail:lichunyang968@126.com
基金资助:
Received:
2011-11-06
Revised:
2012-12-29
Online:
2013-02-25
Published:
2013-01-29
摘要: 摘 要:采用乙醇提取蓝莓叶中多酚。在单因素试验的基础上,通过Plackett Burman 试验筛选出对蓝莓叶多酚提取具有显著影响的因子:乙醇浓度(p=0.0025)、提取温度(p=0.0091)、料液比(p=0.0236)、提取时间(p=0.0156);采用响应面法优化,得到最佳工艺条件为:乙醇浓度62.05%,提取温度67.54℃,料液比为1:23.65,提取时间为2.06h,在此条件下,多酚提取率为90.49%。同时,建立了醇提蓝莓叶多酚的二次数学模型,对蓝莓叶多酚提取具有良好的预测作用。
中图分类号:
冯进 李春阳. 响应面法优化蓝莓叶多酚提取工艺[J]. 食品科学, 2013, 34(4): 59-64.
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