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以新疆野酸梅果肉为原料,以多酚提取量为指标,在单因素试验基础上,采用3因素3水平的Box-Benhnken试验设计优化新疆野酸梅果肉多酚提取工艺。结果表明:新疆野酸梅果肉多酚最佳提取工艺为乙醇体积分数39%,料液比1∶35g/mL,提取温度63.1℃,提取时间90min,多酚提取量为13.89mg/g,与理论预测值(13.96mg/g)相符合。表明响应面法用于优化野酸梅果肉多酚提取工艺稳定、可行。
Based on the single factor experiment, the Box-Benhnken experimental design with 3 factors and 3 levels was used to optimize the polyphenol extraction process of Xinjiang wild plum pulp. The results showed that the optimum extraction technology of polyphenol was as follows: ethanol volume fraction 39%, solid-liquid ratio 1:35 g / mL, extraction temperature 63.1 ℃, extraction time 90 min, polyphenol extraction amount 13.89 mg / g, Theoretical prediction (13.96mg / g) is consistent. The results showed that the response surface method was used to optimize the extraction process of polyphenol from wild plum pulp.