响应面法优化提取啤酒花中黄腐酚的工艺研究  

Study on the Optimal Extract Process of Xanthohumol in Hops by Response Surface Method

作　　者：夏娜[1] 赵仲凯[1] 魏洁麟[1] 崔满满[1] 张莉[1] 贾佳佳[1] 冯作山[1] 

机构地区：[1]新疆农业大学食品科学学院,乌鲁木齐830052

出　　处：《包装与食品机械》2012年第3期23-27,31,共6页Packaging and Food Machinery

摘　　要：通过单因素结合响应面分析,采用超声波辅助提取方法,对啤酒花活性成分黄腐酚的提取工艺进行优化。在单因素试验的基础上,根据中心组合(Box-Benhnken)试验设计原理,采用4因素3水平的响应面分析法,以黄腐酚提取率为响应值进行回归分析。结果表明,啤酒花中黄腐酚的最佳提取工艺为:提取时间20min、乙醇浓度90%、提取温度50℃、提取功率33W;黄腐酚最大提取率为4.766mg/g,与模型预测值基本相符。Extraction technology of xanthohumol from Humulus lupulus Iupulus was investigated in this paper. Single factor experiments were first performend using ultrasonic-assisted （ UAE）, then Box - Benhnken design （4 factors and 3 levels） combined with regression analysis was applied. Finally, response surface and contour were graphed with the extraction yield of fulvic phenolic as the response value. According to the above design and results the optimal condition was obtained as follows： the extracting time was 22min, the extracting power was 33W, the ethanol concentration was 90%, and the extracting temperature was 50℃. Under this opti- mal condition, the yield of fulvic phenolic was 4. 766mg/g. The experimental values agreed with the predicted values.

关 键 词：啤酒花 黄腐酚 响应面分析 

分 类 号：TS262.5[轻工技术与工程—发酵工程]