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中国精品科技期刊2020
李莉, 韩玲, 余群立. 猪脱氧胆酸精制工艺的响应面分析优化[J]. 食品工业科技, 2014, (18): 260-263. DOI: 10.13386/j.issn1002-0306.2014.18.049
引用本文: 李莉, 韩玲, 余群立. 猪脱氧胆酸精制工艺的响应面分析优化[J]. 食品工业科技, 2014, (18): 260-263. DOI: 10.13386/j.issn1002-0306.2014.18.049
LI Li, HAN Ling, YU Qun-li. Optimization of the extraction technology of Hyodeoxycholic Acid by response surface methodology[J]. Science and Technology of Food Industry, 2014, (18): 260-263. DOI: 10.13386/j.issn1002-0306.2014.18.049
Citation: LI Li, HAN Ling, YU Qun-li. Optimization of the extraction technology of Hyodeoxycholic Acid by response surface methodology[J]. Science and Technology of Food Industry, 2014, (18): 260-263. DOI: 10.13386/j.issn1002-0306.2014.18.049

猪脱氧胆酸精制工艺的响应面分析优化

Optimization of the extraction technology of Hyodeoxycholic Acid by response surface methodology

  • 摘要: 目的:以猪脱氧胆酸粗品为原料,在单因素实验的基础上,及响应面分析法对猪脱氧胆酸精制工艺进行优化。方法:以乙酸乙酯添加量、回流时间、回流温度为响应因子,猪脱氧胆酸含量为响应值,用响应面分析法对猪脱氧胆酸粗品的提取工艺参数进行优化。结果:各因素对猪脱氧胆酸提取量的影响大小依次为乙酸乙酯添加量>回流时间>回流温度。猪脱氧胆酸精制的最佳工艺参数为乙酸乙酯添加量为10∶1(v∶v),回流时间为2.5h,回流温度为85℃,在此条件下,猪脱氧胆酸含量为98.78%。结论:本实验结果与预测值一致,该工艺可用于猪脱氧胆酸的精制。 

     

    Abstract: Objective:The crude products of Hyodeoxycholic Acid was taken as the raw material, to optimize the extraction technology of Hyodeoxycholic Acid by response surface methodology. Methods:The parameters of extraction technology of Hyodeoxycholic Acid were optimized, with the additive amount of ethyl acetate, the reflow time and reflow temperature as the response factors and yeild rate of Hyodeoxycholic Acid as response value. Results:The effects of factors in order were as follows:the additive amount of ethyl acetate, the reflow time and reflow temperature. The optimal extraction technology was as follows:the additive amount of ethyl acetate was 10∶1 (v∶v) , the reflow time was 2.5h, and reflow temperature was 85℃. Under these conditions, the maximal yield of total content reached 98.78%. Conclusion:The results were accordant with model predictions.The technology could be used as the extraction process of Hyodeoxycholic Acid.

     

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