不同品种啤酒花中α-酸的微波萃取最佳工艺条件对比  

Comparison of the optimum conditions about the microwave extraction of α-acid in different varieties of hops

作　　者：连文绮[1] 贠建民[1] 

机构地区：[1]甘肃农业大学食品科学与工程学院,甘肃兰州730070

出　　处：《食品工业科技》2012年第4期261-264,268,共5页Science and Technology of Food Industry

基　　金：国家科技支撑计划项目(2007BAD52B07)

摘　　要：通过应用单因素和正交实验设计,对马可波罗和青岛大花中α-酸的微波萃取工艺进行了优化,并比较了两者最佳工艺条件的异同。马可波罗α-酸微波萃取的最佳工艺条件为微波时间20s、微波功率267W、浸泡时间30min、料液比1:25,影响因素的主次顺序为微波时间>微波功率>料液比>浸泡时间;青岛大花α-酸微波萃取的最佳工艺条件为微波时间15s、微波功率为267W、浸泡时间为30min、料液比为1:15,影响因素的主次顺序为微波时间>料液比>微波功率>浸泡时间。结果表明:两个品种的最佳萃取工艺条件中仅微波功率参数、浸泡时间参数相同,而微波功率、料液比的主次影响顺序不同。由此得出,不同品种啤酒花中α-酸的微波萃取最佳工艺条件不能混用,而关于啤酒花α-酸微波萃取工艺的研究,很有必要针对不同品种来进行。A single factor and orthogonal experimental were applied for optimizing the extracting of α-acid in Makeboluo and Qingdaodahua hops,and the similarities and differences between the two optimum conditions were compared.The optimal conditions for the extracting of α-acid in Makeboluo were：microwave time 20s,microwave power 267W,soaking time 30min,the ratio of liquid to solid 1：25,and the order of the factors were microwave timemicrowave powerthe ratio of liquid to solidsoaking time.The optimal conditions for the extracting of α-acid in Qingdaodahua were：microwave time 15s,microwave power 267W,soaking time 30min,the ratio of liquid to solid 1：15,and the order of the factors were microwave timethe ratio of liquid to solidmicrowave powersoaking time.The results indicated that the extracting conditions of the microwave power parameters and the soaking time parameters were the same,while the primary and secondary order of microwave power and the ratio of liquid to solid were different.Based on these results we could obtain the optimum microwave extracting conditions of α-acid in different varieties of hops could not be mixed,and it was necessary to research the microwave extracting conditions of α-acid in the varieties hops.

关 键 词：啤酒花 Α-酸 微波萃取 最佳工艺条件 

分 类 号：TS262.5[轻工技术与工程—发酵工程]