摘要
该研究在单因素分析的基础上利用响应面优化法对云南特色白花酸藤果浸泡酒进行了DPPH自由基清除的分析。单因素试验显示50%的酒精体积分数和10∶1的液固比对白花酸藤果的浸泡提取最有效。响应面优化后的最优提取条件是超声功率617 W,超声时间38 min,提取温度50℃,预测最优清除率为92.86%。通过试验得到的清除率与预测值比较接近,仅低了1.96%。说明利用响应面优化白花酸藤果浸泡酒有助于抗氧化作用的发挥,提高了白花酸藤果浸泡酒的风味。
On the basis of single factor analysis,DPPH radical scavenging in Yunnan characteristic wine soaked with Embelia ribes by response surface method(RSM)is analyzed.The results show that 50%alcohol content and 10∶1 liquid-solid ratio are the most effective.The optimal extraction conditions optimized by response surface method are ultrasonic power of 617 W,ultrasonic time of 38 min and extraction temperature of 50℃,the predicted optimal scavenging rate is 92.86%.The scavenging rate obtained through the experiment is close to the predicted value,only 1.96%lower,which indicates that the wine soaked with Embelia ribes optimized by response surface method contributes to the antioxidant effect,enhances the flavor of wine soaked with Embelia ribes.
作者
李思敏
张言
高定烽
熊华斌
高云涛
LI Si-min;ZHANG Yan;GAO Ding-feng;XIONG Hua-bin;GAO Yun-tao(School of Chemistry and Environment,Yunnan Minzu University,Kunming 650500,China)
出处
《中国调味品》
CAS
北大核心
2019年第8期7-12,共6页
China Condiment
基金
云南特色中药关键成分的控制释放(81460542)
关键词
白花酸藤果
浸泡
提取
响应面优化
抗氧化活性
Embelia ribes
soaking
extraction
response surface optimization
antioxidant activity
