海芦笋植物盐提取工艺的优化  

Optimization of phyto-salt extraction technology of sea asparagus(mare asparagi)

作　　者：高叶颖 鞠云 刘光辉 王楠楠 刘清岱[1] GAO Ye-ying;JU Yun;LIU Guang-hui;WANG Nan-nan;LIU Qing-dai(College of Food Science and Engineering,Tianjin University of Science and Technology,Tianjin 300457)

机构地区：[1]天津科技大学食品科学与工程学院,天津300457

出　　处：《中国食品添加剂》2020年第8期60-66,共7页China Food Additives

基　　金：国家自然科学基金(项目编号31571029)。

摘　　要：为了研究海芦笋植物盐提取工艺的最佳条件,采用了响应面分析法优化海芦笋植物盐提取工艺,以水浸出物含量为评价指标,对料液比、浸提时间、浸提温度三个因素进行了单因素实验,并根据Box-Behnken试验原理,进行三因素三水平的响应面优化法。研究表明,海芦笋植物盐最佳提取工艺条件为:料液比1∶22.45mg/mL、提取温度79.78℃、提取时间8.06h。在此条件下,水浸出物含量理论最大值38.8275%。为检验实验结果与真实情况的一致性与可靠程度,在此条件下实际水浸出含量为39.45%,与理论值相对误差在1.60%,说明该模型具有较好的分析能力。In order to study the optimal extraction condition of sea asparagus plants salt,sea asparagus plant salt was optimized by using response surface analysis method,taking water extract content as evaluation index,the material liquid ratio,extraction time,extraction temperature are taken as the three factors in the single factor experiment,and according to the principle of Box-Behnken test,three factors three levels of response surface method was carried out.The results showed that the optimum extraction conditions of sea asparagus plant salt were as follows:ratio of material to liquid:1∶22.45mg/mL,extraction temperature:79.78℃,extraction time:8.06h.Under these conditions,the water extract content reached the maximum 38.8275%.In order to test the consistency and reliability of the experimental results with the real situation,the water leaching content was 39.45%and the relative error with the theoretical value was 1.60%,indicating that the model had good analytical ability.

关 键 词：海芦笋 植物盐 提取工艺 响应面 

分 类 号：TS255.36[轻工技术与工程—农产品加工及贮藏工程] TS363[轻工技术与工程—食品科学与工程]