微波辅助法提取生鲜湿面褐变产物工艺研究  

Study on the technology of microwave-assisted extraction of browning products from fresh wet noodles

作　　者：张琼琼 张国治[1] 王远辉[1] 许飞 吴宵云 张兰兰 张依琳 李博宇 ZHANG Qiongqiong;ZHANG Guozhi;WANG Yuanhui;XU Fei;WU Xiaoyun;ZHANG Lanlan;ZHANG Yilin;LI Boyu(College of Food Science and Technology,Henan University of Technology,Zhengzhou 450001,China)

机构地区：[1]河南工业大学粮油食品学院,河南郑州450001

出　　处：《河南工业大学学报（自然科学版）》2020年第4期38-43,共6页Journal of Henan University of Technology：Natural Science Edition

基　　金：河南省高等学校重点科研项目计划支持“生鲜湿面酶促褐变反应机理研究”(18A550003);河南工业大学科学研究基金自然科学项目(青年支持计划)“生鲜湿面褐变底物与产物的分析鉴定及褐变机制”(2017QNJH16);河南工业大学“科教融合”项目“生鲜湿面褐变产物提取、分离纯化与结构鉴定”(26400030)。

摘　　要：为建立生鲜湿面褐变产物的高效提取工艺,利用微波辅助法(MAE)提取生鲜湿面中褐变产物。在单因素试验的基础上,利用中心组合方法设计响应面优化试验,确立了生鲜湿面褐变产物的最佳提取条件:乙醇体积分数为73.5%,料液比为1∶11(g/mL),微波功率为400 W,微波时间为2.5 min。通过色差仪测定原料小麦粉、褐变的生鲜湿面、提取褐变产物后的生鲜湿面残渣的亨特白度,发现MAE可高效提取褐变生鲜湿面的褐变产物。To establish the efficient extraction technology of fresh wet noodles browning products,the browning products in fresh wet noodles were extracted by microwave-assisted extraction(MAE).Based on the single factor experiment,the response surface optimization experiment was designed according to central combination method.The optimum extraction conditions of browning products were as follows:the volume fraction of ethanol was 73.5%,the ratio of material to liquid was 1∶11(g∶mL),microwave power was 400 W,and microwave time was 2.5 min.Hunter whitenesses of wheat flour,fresh wet noodles after browning,and the residues after browning products extraction were measured by colorimeter.The results showed that MAE could effectively extract the browning products of freshwet noodles.

关 键 词：响应面 铂钴指数 亨特白度 微波 

分 类 号：TS213.2[轻工技术与工程—粮食、油脂及植物蛋白工程]