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周向荣,夏延斌,周跃斌.响应面法优化盐渍藠头蒜素提取工艺参数[J].农业工程学报,2008,24(2):.DOI:
响应面法优化盐渍藠头蒜素提取工艺参数
投稿时间:2007-01-08  修订日期:2007-12-12
中文关键词:  盐渍藠头  蒜素  果胶酶  提取  响应面法  优化
基金项目:
作者单位
周向荣 湖南省质量技术监督局湖南省标准化研究院长沙 410007 
夏延斌 湖南农业大学食品科技学院长沙 410128 
周跃斌 湖南农业大学产业处长沙 410128 
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中文摘要:为了获得在自然pH值条件下利用果胶酶提取盐渍藠头中的风味物质蒜素的最佳工艺参数,以浸提温度、时间和果胶酶添加比为试验因子,蒜素含量为响应值,采用三元二次回归正交旋转组合设计进行了试验。结果表明,3个因素对蒜素含量的影响大小依次为提取温度>保温时间>果胶酶添加比;边际效应大小为提取温度>保温时间>果胶酶添加比;通过典形分析和岭脊分析确定果胶酶提取盐渍藠头中蒜素的最佳工艺参数为:浸提温度47℃、浸提时间3.3 h、果胶酶添加比0.77%,蒜素最高含量为0.274 g/(100 mL)。所得回归模型拟合情况良好,达到设计要求。
Zhou Xiangrong,Xia Yanbin,Zhou Yuebin.Optimization of the technology for extracting allicin from pickled Allium Chinense G. Don by response surface methodology[J].Transactions of the Chinese Society of Agricultural Engineering (Transactions of the CSAE),2008,24(2):.DOI:
Optimization of the technology for extracting allicin from pickled Allium Chinense G. Don by response surface methodology
Author NameAffiliation
Zhou Xiangrong (1.College of Food Science and Technology,Hunan Agricultural University,Changsha 410128,China
2.Hunan Standardization Institute,Hunan Bureau of Quality and Technology Supervision,Changsha 410007,China 
Xia Yanbin College of Food Science and Technology,Hunan Agricultural University,Changsha 410128,China 
Zhou Yuebin Products Agent,Hunan Agricultural University,Changsha 410128,China 
Key words:pickled Allium chinense  allicin  pectinase  extraction  response surface methodology  optimization
Abstract:Optimization of the technology for extracting allicin from pickled Allium chinense by commercially inexpensive pectinase enzyme was carried out. The approach is based on the quadratic orthogonal rotary composite experimental design with three variables of extracting temperature, time and ratio of pectinase on the content of allicin at natural pH value. The comparison concludes that the effects order of three factors on the content of allicin is as follows: temperature, extracting time, the ratio of pectinase additive and the marginal utility order of three factors is as follow: temperature, extracting time, the ratio of pectinase additive. The canonical analysis and ridge analysis reveals that the optimal conditions for maximizing allicin content(0.274 g/(100 mL)) are treated for 3.3 h at 47℃ and pectinase additive ratios of 0.77%. The results indicate that the empirical model developed by response surface methodology (RSM) is adequate to describe the relationships between the factors and response value.
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