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目的:优化狍茸活性成分提取工艺。方法:以狍茸为原料,利用乙醇为溶剂对狍茸中活性成分进行提取,在单因素的实验基础上,选取乙醇浓度、提取时间、提取温度为自变量,醇溶物的提取率为响应值,采用Box-Behnken中心组合设计和响应面分析法对其提取工艺进行研究。结果:建立了回归方程的预测模型,在固液比为1:8时,确定最佳提取条件为:乙醇浓度70%、时间2.5 h、温度55℃,此条件下醇溶物的提取率为39.87 mg/g。结论:中心组合设计-响应面法可在连续范围内进行分析,具有实验周期短、精密度高的优点,优化结果可为狍茸产品的开发提供参考依据。
Objective: To optimize the extraction technology of active ingredient Methods: The active ingredients in the velvet antler were extracted from the velvetleaf as a raw material and ethanol was used as the solvent. On the basis of the single factor experiment, ethanol concentration, extraction time and extraction temperature were taken as independent variables. The extraction rate of the alcohol solute was in response The Box-Behnken central composite design and response surface methodology were used to investigate the extraction process. Results: The prediction model of regression equation was established. When the solid-to-liquid ratio was 1: 8, the optimal extraction conditions were as follows: concentration of ethanol 70%, time 2.5 h, temperature 55 ℃. The extraction rate of alcohol- 39.87 mg / g. Conclusion: The central composite design-response surface method can be analyzed in a continuous range with the advantages of short experimental period and high precision. The optimized results can provide a reference for the development of savory products.