食品科学2012，Vol.33Issue(18)：53-56,4.
超声波法辅助提取花生中辅酶QIO的工艺优化
Optimization of Ultrasonic-Assisted Extraction Process for CoQl0 from Peanuts
摘要
Abstract
This study was undertaken to optimize the ultrasonic-assisted extraction of CoQ10 from peanuts using orthogonal array design. Ultrasonic power was identified as the most important factor affecting extraction efficiency, followed by total ultrasonic treatment time and single working time/intermittent time; and water amount had the smallest effect on extraction efficiency. The optimal process conditions for extracting CoQ10 from 20 g of dried peanuts were determined as total ultrasonic treatment time of 45 min, ultrasonic power of 300 W, working/intermittent time of 7.5 s/5.0 s and water amount of 400 mL. The extraction yield of coenzyme Q10 reached up to 461 μt g/g under these conditions.关键词
花生/辅酶Q1/0/超声提取/正交试验Key words
peanut/CoQ10/ultrasonic-assisted extraction/orthogonal array design分类
生物科学引用本文复制引用
陶志杰,曹迪,王改玲,孙兰萍,钱时权,邵杰,王睿..超声波法辅助提取花生中辅酶QIO的工艺优化[J].食品科学,2012,33(18):53-56,4.基金项目
蚌埠学院院级科研项目 （）
