食品工业科技2018，Vol.39Issue(7)：186-191,6.DOI:10.13386/j.issn1002-0306.2018.07.034
响应面优化超声-微波协同提取紫米原花青素工艺
Optimization of ultrasound-microwave assisted extraction of proanthocyanidin from brown rice by response surface methodology
摘要
Abstract
In order to improve the yield of brown rice,ultrasonic wave and microwave were used to strengthen extraction of proanthocyanidin from brown rice.On the basis of single factor tests,the method of the central composite experimental design (BOX-Behnken) was used to optimal of ultrasound-assisted extraction of proanthocyanidins form brown rice by four factors and three levels.The results indicated that the extractive conditions were optimized as follows:ethanol volume fraction 50％;ratioof liquor to solvent,22 (mL/g);ultrasonic power 400W;ultrasonication time 33 min;microwave power,350 W;subsequent microwave treatment 3.3 min;and.The extraction yield was7.09％ ± 0.01％.关键词
超声波/微波/原花青素/紫米/响应面Key words
ultrasonic wave/microwave/proanthocyanidin/brown rice/response surface methodology分类
轻工纺织引用本文复制引用
程海涛,申献双..响应面优化超声-微波协同提取紫米原花青素工艺[J].食品工业科技,2018,39(7):186-191,6.基金项目
衡水市科技计划项目(2016011007Z) （2016011007Z）
衡水学院2016年度院级课题(2016L003) （2016L003）
衡水学院教育教学改革与研究项目(jg2016050) （jg2016050）
河北省高等学校人文社会科学研究项目(SQ172022) （SQ172022）
衡水学院教育教学改革与研究项目(jg2016073) （jg2016073）
2017年度衡水市社会科学(重点)研究课题(2017055) （重点）
2017年度衡水市社会科学(重点)研究课题(2017060). （重点）
