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研究采用超声波辅助提取椪柑幼果中辛弗林的提取工艺。在单因素试验基础上,选择影响提取效果的甲醇体积分数、超声温度、超声时间和液料比4个关键因素,以辛弗林得率为响应值,根据中心组合试验设计原理,采用四因素五水平的试验方案,模拟得到辛弗林得率的二次多项式回归方程的预测模型,得到超声辅助提取椪柑幼果中的辛弗林最佳条件:甲醇体积分数70.46%,超声温度34.45℃,超声时间45 min,液料比24.84 m L/g。在该条件下椪柑幼果中辛弗林得率的预测值为10.8769 mg/g DW,试验测定值为10.8463 mg/g DW,与回归方程的理论预测值相吻合。
To study the extraction process of synephrine in young mango fruit by ultrasonic wave. On the basis of single factor experiment, four key factors influencing the extraction efficiency, such as methanol volume fraction, ultrasonic temperature, ultrasonic time and liquid / solid ratio, were chosen as the responses to the synephrine rate. According to the central composite experimental design principle, Five-level experimental scheme was used to simulate the predictive model of the second-order polynomial regression equation of synephrine yield. The optimum conditions for synephrine extraction were as follows: methanol volume fraction 70.46%, ultrasonic temperature 34.45 ℃, Ultrasonic time 45 min, liquid material ratio 24.84 m L / g. Under this condition, the predictive value of synephrine in young and young mangosteen was 10.8769 mg / g DW, the measured value was 10.8463 mg / g DW, which was consistent with the theoretical predictive value of regression equation.