微波辅助萃取工艺条件对树莓萃取液介电特性的影响  

The effect of the technological conditions of microwave assisted extraction on the dielectric properties of raspberry extract liquor

作　　者：隋良志[1] 林甄[1] 郑先哲[2] 

机构地区：[1]黑龙江建筑职业技术学院,哈尔滨150025 [2]东北农业大学工程学院,哈尔滨150030

出　　处：《食品科技》2014年第10期100-105,共6页Food Science and Technology

基　　金：黑龙江省教育厅科学技术研究(指导)项目(12525035)

摘　　要：为探讨微波辅助萃取树莓花青素过程对树莓萃取液介电特性的影响规律,以树莓为原料,采用二次正交旋转中心组合设计试验,研究萃取时间、萃取温度、乙醇浓度和物液比对介电常数和介电损耗因子的影响规律。用Design Expert软件处理试验数据,研究结果表明:各工艺参数对介电常数和介电损耗因子变化影响显著,所建立的数学模型可以描述树莓萃取液介电特性在不同工艺条件下的变化规律。研究结果可为控制微波辅助萃取树莓花青素品质提供理论依据。The effects of microwave assisted extraction conditions on the dielectric properties of raspberry extract liquor. Raspberry anthocyanin was studied in the research. The raspberry was taken as raw material. A central composite rotatable orthogonal experimental design of response surface methodology was employed. The influences of extraction time, extraction temperature, ethanol concentration and material-liquid ratio on dielectric constant and dielectric loss factor were investigated. The test data were processed by Design Expert. Experimental results showed that the process parameters had significant impact on the dielectric constant and dielectric loss factor. The established mathematical model could describe the changing rules of the dielectric properties of raspberry extract liquor in different conditions. The research results could provide reference basis for controlling the quality of microwave assisted extraction of raspberry anthocyaninl

关 键 词：树莓 微波辅助萃取 介电特性 花青素 

分 类 号：TS251.1[轻工技术与工程—农产品加工及贮藏工程]