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响应面法优化超声波提取黑变枣皮类黑精及其联动超高压工艺

Optimization of ultrasound-assisted extraction and combined ultra high pressure of blacken jujube peel melanoidin

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【作者】 时川李坤高琳张仁堂

【Author】 Shi Chuan;Li Kun;Gao Lin;Zhang Rentang;School of Food Science and Engineering,Shandong Agricultural University;

【机构】 山东农业大学食品科学与工程学院

【摘要】 为研究黑变红枣枣皮类黑精提取工艺,通过全波长扫描确定黑变红枣枣皮类黑精最大吸收波长,在单因素的基础上,采用响应面实验研究超声温度、超声功率、超声时间、超高压时间、超高压压力对黑变红枣枣皮类黑精吸光度值的影响,对超声提取及联动超高压超声波提取黑变红枣枣皮类黑精工艺进行优化。结果表明:黑变红枣枣皮类黑精最大吸收波长为280nm;超声最佳提取工艺为超声温64℃、超声功率90W、超声时间31min,此条件下,黑变红枣枣皮类黑精的吸光度值为0.585;超高压超声波联动最佳提取工艺为超声温度61℃、超声时间31min、超高压时间160s超高压压力515MPa,此条件下,类黑精的吸光度0.613。两者均与模型理论预测值相近,综上所述,利用响应面法分析结果可靠,得到了提取黑变枣皮类黑精的最佳提取条件。联动超高压超声波工艺相比超声波辅助提取提高了黑变枣皮类黑精的提取率,该研究为类黑精的开发利用提供参考。

【Abstract】 In order to study the extraction technology of blacken jujube peel melanoidin,the maximum absorption wavelength of blacken jujube peel was determined by full-wavelength scanning.Based on the single-factor tests,the effects of ultrasonic temperature,ultrasonic power,ultrasonic time,ultrahigh pressure time and ultrahigh pressure on the absorbance of blacken jujube peel melanoidin were studied by response surface experiment,optimization of ultrasonic extraction and linkage ultra high pressure ultrasonic extraction of blacken jujube peel.The results show that:The maximum absorption wavelength of blacken jujube peel extract was 280 nm;Best ultrasonic extraction process for ultrasonic temperature 64 ℃,ultrasonic power90 W,ultrasonic time 31 min,the absorbance value of blacken jujube peel melanoidin under this condition is 0.585;Best ultrasonic extraction process for combined ultra-high pressure ultrasonic Ultrasonic is temperature 61 ℃,ultrasonic time 31 min,ultra high pressure time 160 S,ultra-high pressure 515 MPa,the absorbance value of blacken jujube peel melanoidin under this condition is 0.613.Both of them are similar to the predicted values of the model theory.In conclusion,The analysis results are reliable by response surface method The best extraction conditions of blacken jujube peel melanoidin leather were obtained.Compared with ultrasonic assisted extraction,the ultra high pressure ultrasonic technology has improved the extraction rate of blacken jujube melanoidin,This study can provide reference for the development and application of melanoidin.

  • 【会议录名称】 中国食品科学技术学会第十五届年会论文摘要集
  • 【会议名称】中国食品科学技术学会第十五届年会
  • 【会议时间】2018-11-07
  • 【会议地点】中国山东青岛
  • 【分类号】TS209
  • 【主办单位】中国食品科学技术学会(Chinese Institute of Food Science and Technology)
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