Box-Behnken设计响应面法优化啤酒花中α-酸及β-酸超声提取工艺  

Optimization of Ultrasonic Extraction Process ofα-Acid andβ-Acid from Hops by Box-Behnken Design Response Surface Methodology

作　　者：段海涛 姚婷 黄安群 郭诚诺 张景峰 李俊[3] 耿启泉 张爱玲 DUAN Haitao;YAO Ting;HUANG Anqun;GUO Chengnuo;ZHANG Jingfeng;LI Jun;GENG Qiquan;ZHANG Ailing(College of Animal Science and Technology,Henan University of Animal Husbandry and Economy,Zhengzhou 450046,China;Beijing Institute of Feed Control,Beijing 100107,China;Feed Research Institute Chinese Academy of Agricultural Sciences,Beijing 100081,China;Weihui Bureau of Agriculture and Rural Affairs,Weihui 453100,China;Shandong Luxin Feed Group Co.,Ltd.,Liaocheng 252000,China)

机构地区：[1]河南牧业经济学院动物科技学院,郑州450046 [2]北京市饲料监察所,北京100107 [3]中国农业科学院饲料研究所,北京100081 [4]卫辉市农业农村局,卫辉453100 [5]山东鲁莘饲料集团有限公司,聊城252000

出　　处：《动物营养学报》2021年第11期6452-6461,共10页CHINESE JOURNAL OF ANIMAL NUTRITION

基　　金：农业农村部饲料质量安全预警项目;河南牧业经济学院博士科研启动资金;河南省科技攻关项目(212102110173);畜禽微生物菌群调控及在生产中的应用科研创新团队(24030015)。

摘　　要：本试验采用Box-Behnken设计响应面法对超声辅助提取啤酒花中α-酸和β-酸的条件进行优化。试验设定料液比分别为1∶10、1∶15、1∶20、1∶25、1∶30(g∶mL);提取温度分别为20、30、40、50、60℃;提取时间分别为10、20、30、40、50 min。通过响应面试验对上述提取条件进行优化。结果显示:1)料液比对α-酸含量的影响极显著(P<0.01),提取时间和提取温度对α-酸含量的影响显著(P<0.05),料液比和提取温度的交互作用显著影响α-酸含量(P<0.05);2)料液比对β-酸含量的影响极显著(P<0.01),提取时间、提取温度对β-酸含量的影响呈弱显著性(P=0.0582、P=0.0598),提取温度和提取时间的交互作用显著影响β-酸含量(P<0.05)。结论:1)利用响应面法优化超声提取条件后可有效提高啤酒花中α-酸和β-酸的提取率;2)优化后α-酸和β-酸的最佳提取条件是料液比1∶10、提取温度54℃、提取时间50 min。In this experiment,Box-Behnken design response surface methodology was used to optimize the conditions of ultrasonic-assisted extraction ofα-acid andβ-acid from hops(Humulus lupulus L.).Response surface methodology was used to optimize the extraction conditions:solid-liquid ratio[1∶10,1∶15,1∶20,1∶25 and 1∶30(g∶mL)],extraction temperature(20,30,40,50 and 60℃)and extraction time(10,20,30,40 and 50 min).The results showed as follows:1)the effect of solid-liquid ratio onα-acid content was extremely significant(P<0.01),the effects of extraction time and extraction temperature onα-acid content were significant(P<0.05),and the interaction of solid-liquid ratio and extraction temperature had a significant effect onα-acid content(P<0.05).2)The effect of solid-liquid ratio onβ-acid content was extremely significant(P<0.01),the effects of extraction time and extraction temperature onβ-acid content were weakly significant(P=0.0582,P=0.0598),and the interaction of extraction temperature and extraction time had a significant effect onβ-acid content(P<0.05).Conclusion:1)using response surface method to optimize the ultrasonic extraction conditions can effectively improve the extraction efficiency ofα-acid andβ-acid;2)the optimum extraction conditions—solid-liquid ratio,extraction temperature and extraction time for the extraction ofα-acid andβ-acid from hops are 1∶10,54℃and 50 min,respectively.

关 键 词：超声提取 啤酒花 Α-酸 Β-酸 Box-Behnken 

分 类 号：TS201[轻工技术与工程—食品科学]