期刊论文

Optimization of ultrasonic assisted extraction of malted polyphenols from barley

中文

武汉轻工大学学报

2095-7386

2020

39

1

1-7

10.3969/j.issn.2095-7386.2020.01.001

江苏科技计划重点及面上项目（BE2018347）；

本校为第一机构

对超声波辅助提取大麦糟多酚的工艺进行了优化,在单因素试验的基础上,以超声功率、提取时间、提取温度、料液比为自变量,大麦糟多酚提取率为响应值,采用响应面分析方法确定大麦糟多酚的最佳提取工艺参数。试验结果表明:超声功率为280 W、提取温度为61℃、提取时间30 min、料液比1∶34时,大麦糟多酚的提取率为4.30 mg/g,经验证试验测得大麦糟多酚实际提取率为4.28 mg/g,说明模型所得的最佳工艺参数合理可靠。

On the basis of single factor experiment,the ultrasonic power,extraction time,extraction temperature,ratio of material to liquid were used as independent variables,and the extraction rate was used as response value.The results showed that the extraction rate of barley lees polyphenols was 4.30 mg/g when the ultrasonic power was 280 W,the extraction temperature was 61℃,the extraction time was 30 min,and the ratio of material to liquid was 1∶34.The actual extraction rate of barley lees polyphenols was 4.28 mg/g measured by the validation test,w...