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中国精品科技期刊2020
寇莹莹, 仝其根. 响应面法优化桂皮胶的提取工艺[J]. 食品工业科技, 2018, 39(2): 156-162,167. DOI: 10.13386/j.issn1002-0306.2018.02.030
引用本文: 寇莹莹, 仝其根. 响应面法优化桂皮胶的提取工艺[J]. 食品工业科技, 2018, 39(2): 156-162,167. DOI: 10.13386/j.issn1002-0306.2018.02.030
KOU Ying-ying, TONG Qi-gen. Optimization of extraction process for Cinnamon gum by response surface methodology[J]. Science and Technology of Food Industry, 2018, 39(2): 156-162,167. DOI: 10.13386/j.issn1002-0306.2018.02.030
Citation: KOU Ying-ying, TONG Qi-gen. Optimization of extraction process for Cinnamon gum by response surface methodology[J]. Science and Technology of Food Industry, 2018, 39(2): 156-162,167. DOI: 10.13386/j.issn1002-0306.2018.02.030

响应面法优化桂皮胶的提取工艺

Optimization of extraction process for Cinnamon gum by response surface methodology

  • 摘要: 对高温高压条件下以水作为提取剂提取桂皮胶的工艺进行研究。在粉碎粒度、pH、料液比、提取温度、提取时间5个因素的单因素实验基础上,采用响应面分析法建立多元统计回归模型,考察桂皮胶提取过程中的四个主要影响因子即pH、料液比、提取温度、提取时间及其交互作用对提取量的影响。结果表明高压浸提法提取桂皮胶最佳工艺条件为pH5.0,料液比1:44(g/mL),提取温度125℃,提取时间31 min,在此最佳工艺条件下进行验证得到桂皮胶提取量为186.5 mg/g,与预测值187.1219 mg/g接近。桂皮胶提取物中总糖含量达到96.06%,采用此模型对桂皮胶提取量进行优化具有可行性。

     

    Abstract: The extracting process conditions of Cinnamon gum were investigated and optimized by using water as extracting agent under high temperature and high pressure. Based on the experiments of five single factors,particle size,pH,solid to liquid ratio,extraction temperature,extraction time,multivariate statistical regression model was established through the response surface methodology,and extraction conditions was observed by investigating the effects of four main factors as pH,solid to liquid ratio,extraction temperature,extraction time and their interaction on extraction quantity of Cinnamon gum. The results showed that the optimum extraction conditions of Cinnamon gum under high pressure were obtained:pH5.0,solid to liquid ratio 1:44 (g/mL),extraction temperature 125℃,extraction time 31 min,the extraction quantity of Cinnamon gum under such conditions was 186.5 mg/g which was in close agreement with the predicted extraction value of 187.1219 mg/g. The total sugar content in Cinnamon gum extract was 96.06%.It was feasible to optimize the extraction quantity of Cinnamon gum by this model.

     

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