响应面法优化角豆中D-松醇的提取工艺  

Extraction technology of the optimized D-pinitol from carob flour by response surface methodology

作　　者：张泽生[1,2] 秦程广 高云峰[1,2] 郭擎[1,2] 王春龙[1,2] 李雨蒙[1,2] 

机构地区：[1]天津科技大学食品工程与生物技术学院,天津300457 [2]天津食品安全低碳制造协同创新中心,天津300457

出　　处：《中国食品添加剂》2016年第10期154-159,共6页China Food Additives

摘　　要：以角豆粉为原料,以水为提取溶剂,采用冷凝回流提取的方法,考察料液比、提取温度、提取时间、提取次数对D-松醇提取得率的影响。通过单因素实验和响应面实验对D-松醇的提取工艺进行优化。得到D-松醇的最佳提取工艺为:料液比为1∶6(g/m L),提取温度60℃,提取时间2 h,提取次数2次,在此工艺下D-松醇的提取得率可以达到5.91%。This study used carob flour as the raw material, with water as extraction solvent, adopts the method of reflux extraction, investigated the effect of liquid ratio, extraction temperature, extraction time and extraction frequency on extraction yield of D-pinitol. The extraction technology of D-pinitol was optimized by single factor experiment and response surface analysis. The results showed that the optimal extraction technology was as follows ： liquid ratio of 1 ： 6, extraction temperature for 60℃, extraction time for under this technology, the extraction yield of D-Dinitol was5.91%. extraction frequency for 2 times,

关 键 词：角豆粉 D-松醇 响应面法 提取工艺 

分 类 号：TS202.3[轻工技术与工程—食品科学]