响应面法优化微波提取啤酒花α-酸的工艺研究  

Optimization of Microwave Extraction Process for α-acid in Fresh Hop by using Response Surface Methodology

作　　者：白璐[1] 热合满.艾拉 张敬[1] 

机构地区：[1]新疆农业大学食品科学与药学学院,新疆乌鲁木齐830052

出　　处：《保鲜与加工》2011年第3期30-32,共3页Storage and Process

基　　金：国家科技支撑项目(2007BAD52B07)

摘　　要：通过单因素试验筛选新鲜啤酒花的干燥方法,并以干酒花为原料,采用响应面法对微波提取α-酸的工艺参数进行优化研究,建立预测性良好的乙醇浓度、料液比和微波时间三因素与α-酸含量之间的数学模型。结果表明,常温鼓风干燥至新鲜啤酒花失重70%时适于α-酸的提取;微波提取啤酒花α-酸的最优工艺条件为:乙醇浓度70.74%,料液比1∶20.93,微波时间79.62 s,在此条件下,提取液中的α-酸含量最高可达14.023 3%。By single factor experiment, the report screened out the drying methods of fresh hop and Optimization of microwave extraction process by using response surface methodology. Establish a good prediction on optimize the α-acid content as a function of the ethanol concentration, material rate and the microwave time. Results of response surface analysis showed that the optimum conditions were as follows： the drying methods was normal-air drying, the mass loss of fresh hop was about 70% to suit extraction ethanol concentration 70.74%, material/liquaid ration of 1：20.93,the microwave time 79.62 s. Conclusion： through this condition,α-acid of hop polyphends to 14.023 3%.

关 键 词：啤酒花 干燥方法 Α-酸 微波提取 响应面法 

分 类 号：S571.9[农业科学—作物学]