超声辅助提取酒糟类黑精的工艺研究  

Optimization for Ultrasonic-assisted Extraction of Melanoidin from Vinasse

作　　者：郝日礼 郑佳佳[1] 朱传合[1] HAO Ri-li ZHENG Jia-jia ZHU Chuan-he(College of Food Science and Engineering, Shandong Agricultural University, Tai＇ an, Shandong 271018)

机构地区：[1]山东农业大学食品科学与工程学院,山东泰安271018

出　　处：《安徽农业科学》2017年第6期71-75,共5页Journal of Anhui Agricultural Sciences

基　　金：泰安市科技发展计划项目(201340629);山东省高等学校科技计划项目(J14LF11)

摘　　要：[目的]确定酒糟类黑精最佳超声提取工艺参数。[方法]以酒糟为原料,采用单因素试验、Plackett-Burman设计、最陡爬坡试验及Box-Behnken设计进行超声辅助酒糟类黑精提取工艺研究。[结果]试验确定酒糟中类黑精的最佳条件为超声时间23 min、超声温度55℃、pH 1.0、料液比1∶29(mg∶mL)、超声功率540 W、颗粒直径270μm,该条件下酒糟中类黑精的提取率为66.92%。[结论]该研究可为类黑精的开发应用提供参考。[ Objective ] The ultrasonic-assisted extraction technology of melanoidin from vinasse was optimized. [ Method ] With vinasse as raw material, single factor test, Plackett-Burman design（ PB）, the steepest ascent method and Box-Behnken design （BB） was used to establish the optimal processing. [ Result ] The optimal conditions were as followed ： ultrasonic treatment of 23 rain, ultrasonic treatment temperature 55 ℃, pH 1.0, ratio of material and liquor 1 ： 29 （ rag： mL）, ultrasound power 540 W and particle diameter 270 μm. The extraction rate is 66.92%. [ Conclusion] The study can lay a foundation for development and application of melanoidin.

关 键 词：酒糟 类黑精 超声辅助提取 

分 类 号：TS261[轻工技术与工程—发酵工程]