Response Surface Optimization of Microwave-assisted Extraction Conditions of anthocyanins from Black soybean hull

被引：0
|
作者：
Jiang, Yihua [1 ]
Jiang, Xinlong [2 ]
机构：
[1] Zhejiang Shuren Univ, Hangzhou, Zhejiang, Peoples R China
[2] Zhejiang Shuren Univ, Inst Food & Fermentat Engn, Hangzhou, Zhejiang, Peoples R China
来源：
ADVANCED MATERIALS AND PROCESSES III, PTS 1 AND 2 | 2013年 / 395-396卷
关键词：
Black soybean hull; response surface methodology; anthocyanins; Microwave-assisted Extraction;
D O I：
10.4028/www.scientific.net/AMM.395-396.672
中图分类号：
TH [机械、仪表工业];
学科分类号：
0802 ;
摘要：
Surface response optimization of microwave-assisted extraction (MAE) conditions of anthocyanins from black soybean hull with the factors of ethanol concentration, microwave power, extraction time, solid/liquid ratio (g:mL) on the yield of anthocyanin were studied. The results showed that ethanol concentration and ratio of liquid to solid had most important influence; the interaction of ethanol concentration and ratio of liquid to solid,interaction of microwave power and extraction time had significant influence on extraction anthocyanins from black soybean hull. The optimum extracting conditions of anthocyanin from black soybean hull were as follows: adding 1:40.00 (m:v) of 60.35% alcohol (pH2.0) and extracting for 74.26 s under the power of 237.86 W.
引用
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页码：672 / +
页数：3
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