超声辅助提取条件对红曲米中桔霉素提取效果的影响  

Effect of ultrasound-assisted conditions on the extraction of citrinin from red kojic rice

作　　者：杨强[1,2] 岳建明[1] 王雨晨[1] 尹胜[1,2] 张婵[1,2] 王成涛[1,2,3] 

机构地区：[1]北京工商大学北京市食品添加剂工程技术研究中心,北京100048 [2]食品营养与人类健康北京高精尖创新中心,北京100048 [3]食品质量与安全北京实验室,北京100048

出　　处：《食品工业科技》2016年第17期190-194,199,共6页Science and Technology of Food Industry

基　　金：国家自然科学基金项目(31301411;31401669;31571801);北京市科技计划项目(Z151100001215008);科技创新服务能力建设-科技成果转化-提升计划项目(PXM2016-014213-000034)

摘　　要：以红曲米为原料,研究了超声辅助法提取红曲米中桔霉素的影响因素。在单因素的实验基础上,利用响应面法优化了桔霉素的提取工艺参数,建立了二次回归模型,得到提取工艺的最佳条件:超声功率213.54 W,超声时间20.76 min,超声温度60.57℃。最佳工艺条件下,桔霉素含量的理论值为12.354 mg/kg,最终验证的结果为12.375 mg/kg,误差仅0.17%,表明该工艺参数可信度较高,模型可较好的预测桔霉素的提取量。The ultrasound-assisted extraction technology of citrinin from red kojic rice was studied.On the basis of single factor experiments, the technique parameters were optimized by the response surface methodology.The optimum extraction conditions were as follows, ultrasonic power 213.54 W, ultrasonic time 20.？6 min, ultrasonic temperature 60.57 ℃.Under such conditions,the citrinin concentration of the extract reached the 12.375 mg/kg, agreeing with the predicted value（12.354 mg/kg） ,the relative error was 0.17%.Therefore,the optimized extraction procedure was reliable and the proposed prediction model could accurately predict the extraction yield of citrinin.

关 键 词：红曲米 桔霉素 超声提取 响应面 

分 类 号：TS201.3[轻工技术与工程—食品科学]