响应面法优化荸荠皮保鲜物质微波提取工艺  

Optimization of Microwave Extraction of Preservation Substances from Eleocharis tuberosa Peel by Response Surface Analysis

作　　者：张俐勤[1] 陶昆[1] 范建奇[1] 张建群[1] 申丽静[1] 

机构地区：[1]嘉兴职业技术学院农业与环境分院,浙江嘉兴314036

出　　处：《保鲜与加工》2016年第1期44-48,共5页Storage and Process

基　　金：嘉兴市科技计划项目(2013BY26014)

摘　　要：采用微波辅助乙醇法提取荸荠皮中的保鲜活性成分,以荸荠皮提取液保鲜后的冷却猪肉的挥发性盐基氮(TVB-N)值降低率为考查指标,在单因素试验基础上,利用Design-Expert 8.0软件进行响应曲面设计试验,建立荸荠皮保鲜活性成分提取条件的数学回归模型,并经验证试验得到微波辅助乙醇法提取荸荠皮保鲜活性成分的最优工艺条件为:乙醇体积分数70%,液料比32∶1(m L/g),提取时间120 s,功率320 W。所得荸荠皮保鲜液处理的冷却猪肉保存7 d后的TVB-N值降低率为40.287 5%,保鲜效果最佳。With the reduction rate of TVB-N value of chilled pork preservated by the extract from Eleocharis tuberosa peel as index, the preservation substances from Eleocharis tuberosa peel were extracted by microwave-assisted ethanol technology. On the basis of single-factor experiments, the response surface design experiment was carried out using Design-Expert 8.0 software to establish the mathematical regression model of the extraction technology. And after verification, the optimal conditions of microwave extraction were concluded as follows： ethanol concentration 70%, liquid to material ratio 32：1（mL/g）, microwave treatment time 120 s, microwave power 320 W. The preservation substances extrac ted by this technology could make the reduction rate of TVB-N value of chilled pork to reach 40.287 5 % after 7 days storage, and the preservation effect was the best.

关 键 词：荸荠皮 保鲜物质 微波辅助提取 响应面法 冷却猪肉 TVB-N值 

分 类 号：S609.3[农业科学—园艺学]