安徽农业科学2018，Vol.46Issue(7)：13-17,5.
层次分析法多指标评价优选柠檬真空干燥工艺
Multi-index Evaluation of Ultrasonic Extraction Techniques Optimization of Lemon by Analytic Hierarchy Process
摘要
Abstract
[Objective]The aim was to optimize the vacuum drying condition for lemon.[Method]Fresh lemon was used as raw material and single factor orthogonal experiment was employed.AHP(Analytical Hierarchy Process)method was used to investigate the effects of drying process(vacuum drying temperature,vacuum degree and slice thickness)on the multiple indexes of flavonoids,total phenol,vitamin C and lemon essential oil.[Result]The optimum extraction process conditions was temperature of 70 ℃,vacuum pressure of 0.06 MPa,and slice thickness of 4 mm.Parallel experiments showed that the index of content was as followed:lemon essential oil(5.40 ±0.20)μg/g,vitamin C(598.90 ± 12.60)μg/g; total flavonoids(11.46 ±0.17)mg/g; total phenol(19.07 ±0.11)mg/g,which were corresponded to the theoretical value. [Conclusion]The optimization of drying process was stable and feasible.关键词
柠檬/营养成分/真空干燥/层次分析法/多指标评价Key words
Lemon/Nutrition/Vacuum drying/The AHP method/Multi-index evaluation分类
农业科技引用本文复制引用
徐磊,崔秀明,熊吟,杨野,曲媛,王承潇..层次分析法多指标评价优选柠檬真空干燥工艺[J].安徽农业科学,2018,46(7):13-17,5.基金项目
云南省科技计划项目(2015RA080) （2015RA080）
昆明理工大学分析测试基金项目(2017M20152218001). （2017M20152218001）
