响应面法优化糖熏熏鸡皮色素提取工艺
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摘要
为探究熏鸡糖熏上色机理,对糖熏熏鸡皮色素进行提取。对糖熏熏鸡皮色素的提取工艺参数进行优化。以糖熏熏鸡皮为原料,采用超声辅助提取糖熏熏鸡皮色素,以色素溶液的吸光度为指标,通过单因素试验考察乙醇体积分数、超声波处理提取时间、液料比对糖熏熏鸡皮色素提取液吸光度的影响,并结合响应面试验对提取工艺进行优化。结果表明:超声辅助提取糖熏熏鸡皮色素的最佳工艺条件为乙醇体积分数85%、超声波处理提取时间32 min、液料比10∶1(V/m);在最佳工艺参数条件下,实验提取的糖熏熏鸡皮色素的吸光度为3.397,与理论值相差0.38%,表明该色素的提取工艺条件合理可行。
In order to explore the mechanism of color formation in sugar-smoked chicken, it is necessary to extract pigment from sugar-smoked chicken skin. The objective of this study was to optimize process parameters for ultrasonic-assisted extraction of pigment from sugar-smoked chicken skin using one-factor-at-a-time method and response surface methodology(RSM). The absorbance of pigment was investigated with respect to three variables, ethanol concentration, ultrasonic time and solid-to-liquid ratio. The use of 85% ethanol as extraction solvent, a solid-to-liquid ratio of 10:1(V/m) and ultrasonic treatment for 32 min were found to be the optimal conditions to obtain a higher absorbance value of 3.397, with only 0.38%deviation as compared to the predicted value. Hence, the optimized extraction process was feasible.
In order to explore the mechanism of color formation in sugar-smoked chicken, it is necessary to extract pigment from sugar-smoked chicken skin. The objective of this study was to optimize process parameters for ultrasonic-assisted extraction of pigment from sugar-smoked chicken skin using one-factor-at-a-time method and response surface methodology(RSM). The absorbance of pigment was investigated with respect to three variables, ethanol concentration, ultrasonic time and solid-to-liquid ratio. The use of 85% ethanol as extraction solvent, a solid-to-liquid ratio of 10:1(V/m) and ultrasonic treatment for 32 min were found to be the optimal conditions to obtain a higher absorbance value of 3.397, with only 0.38%deviation as compared to the predicted value. Hence, the optimized extraction process was feasible.
引文
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[2]孙卫青,周光宏,徐幸莲.切片火腿色泽稳定性的影响因素研究[J].食品工业科技,2011,32(6):192-194.DOI:10.13386/j.issn1002-0306.2011.06.066.
[3]刘君.熏鸡冷风干燥过程中工艺、品质改良及货架期预测[D].无锡:江南大学,2013.
[4]刘登勇,吴金城,王继业,等.沟帮子熏鸡主体风味成分分析[J].食品工业科技,2018,39(7):237-242.DOI:10.13386/j.issn1002-0306.2018.07.042.
[5]CHEN Shaun,KAO Tsaihua,CHEN Chiaju,et al.Reduction of carcinogenic polycyclic aromatic hydrocarbons in meat by sugarsmoking and dietary exposure assessment in Taiwan[J].Journal of Agricultural and Food Chemistry,2013,61(31):7645-7653.DOI:10.1021/jf402057s.
[6]杨合超.沟帮子熏鸡的加工制作方法[J].肉类研究,2002,16(3):19-20.
[7]CHEN Fang,SUN Yangzhao,ZHAO Guanghua,et al.Optimization of ultrasound-assisted extraction of anthocyanins in red raspberries and identification?of?anthocyanins?in?extract?using?high-performance?liquid?chromatography-mass spectrometry[J].Ultrasonics-Sonochemistry,2007,14(6):767-778.DOI:10.1016/j.ultsonch.2006.12.011.
[8]CHEN Xi,WEI Zhiqiang,ZHU Lei,et al.Efficient approach for the extraction and identification of red pigment from Zanthoxylum bungeanum Maxim and its antioxidant activity[J].Molecules,2018,23(5):1109-1125.DOI:10.3390/molecules23051109.
[9]ZHU Xingyi,MANG Yili,SHEN Fengqiong,et al.Homogenate extraction of gardenia yellow pigment from Gardenia jasminoides Ellis fruit using response surface methodology[J].Journal of Food Science and Technology,2014,51(8):1575-1581.DOI:10.1007/s13197-012-0683-2.
[10]MIRHELI M,TAGHIAN DINAIN S.Extraction ofβ-carotene pigment from carrot processing waste using ultrasonic-shaking incubation method[J].Journal of Food Measurement and Characterization,2018,12(3):1818-1828.DOI:10.1007/s11694-018-9796-2.
[11]SHANMIM R,SOMAYEH T D.Lycopene extraction from tomato processing waste using ultrasound and cell-wall degrading enzymes[J].Journal of Food Measurement and Characterization,2018,12(4):2394-2403.DOI:10.1007/s11694-018-9856-7.
[12]海妮·巴音达,阿不都拉·阿巴斯.响应面试验优化紫薯皮色素提取工艺及其稳定性分析[J].食品科学,2016,37(14):56-61.DOI:10.7506/spkx1002-6630-201614010.
[13]MUTHEZHILAN R,RAGUL R,PUSHPAM A C,et al.Isolation,optimization and extraction of microbial pigments from marine yeast Rhodotorula sp(Amby109)as food colourants[J].Biosciences Biotechnology Research Asia,2016,11(1):271-278.DOI:10.13005/bbra/1420.
[14]SAID F M,HAMID N F B.Optimization of red pigment production by Monascus purpureus FTC 5356 using response surface methodology[J].Chemical and Biotechnology Engineering,2018,19(1):34-47.DOI:10.31436/iiumej.v19i1.814.
[15]YOLMEH M,HABIBI NAJAFI M B,FARHOOSH R.Optimisation of ultrasound-assisted extraction of natural pigment from annatto seeds by response surface methodology(RSM)[J].Food Chemistry,2014,155(2):319-324.DOI:10.1016/j.foodchem.2014.01.059.
[16]CHEN Guangjing,BU Fan,CHEN Xuhui,et al.Ultrasonic extraction,structural characterization,physicochemical properties and antioxidant activities of polysaccharides from bamboo shoots(Chimonobambusa quadrangularis)processing by-products[J].International Journal of Biological Macromolecules,2018,112:656-666.DOI:10.1016/j.ijbiomac.2018.02.013.
[17]MARAN J P,MANIKANDAN S,NIVETHA C V,et al.Ultrasound assisted extraction of bioactive compounds from Nephelium lappaceum L.fruit peel using central composite face centered response surface design[J].Arabian Journal of Chemistry,2017,10(1):1145-1157.DOI:10.1016/j.arabjc.2013.02.007.
[18]CHEN Yang,YIN Lizi,ZHAO Ling,et al.Optimization of the ultrasound-assisted extraction of antioxidant phloridzin from Lithocarpus polystachyus Rehd.using response surface methodology[J].Journal of Separation Science,2017,40(22):4329-4337.DOI:10.1002/jssc.201700686.
[19]HE Bo,ZHANG Longli,YUE Xueyang,et al.Optimization of ultrasound-assisted extraction of phenolic compounds and anthocyanins from blueberry(Vaccinium ashei)wine pomace[J].Food Chemistry,2016,204:70-76.DOI:10.1016/j.foodchem.2016.02.094.
[20]赵刚,顾佳丽,励建荣.Plackett-Burman设计及响应面法优化芹菜中总黄酮的超声提取工艺[J].中国食品学报,2017,17(8):147-155.DOI:10.16429/j.1009-7848.2017.08.020.
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[22]刘永,连纯仪,韦寿莲,等.超声辅助提取柚子黄油胞层黄色素的研究[J].食品工业科技,2015,36(11):223-226.DOI:10.13386/j.issn1002-0306.2015.11.037.
[23]ZHANG Shuai,ZHENG Baodong,LIN Liangmei,etal.Microwave-ultrasonic assisted extraction and antioxidant activity of polysaccharides from bamboo shoot shell[J].Food Science,2015,36(16):72-76.DOI:10.7506/spkx1002-6630-201516013.
[24]刘永,李新茹,韦寿莲.超声辅助提取椰枣核色素的研究[J].食品工业,2018,(5):148-150.
[25]MARAN J P,PRIYA B.Multivariate statistical analysis and optimization of ultrasound-assisted extraction of natural pigments from waste red beet stalks[J].Food Science and Technology,2016,53(1):792-799.DOI:10.1007/s13197-015-1988-8.
[26]李红姣,李巨秀,赵忠.响应面试验优化超声波辅助提取山杏种皮黑色素工艺及其抗氧化活性[J].食品科学,2016,37(18):26-33.DOI:10.7506/spkx1002-6630-201618005.
[27]LI Tian,LI Haiping,YUAN Yahong,et al.Optimization of ultrasoundvacuum assisted extraction of polyphenols from apple pomace[J].Food Science,2017,38(14):233-239.DOI:10.7506/spkx1002-6630-201714036.
[28]ZHANG Xu,CAO Lijuan,ZHAO QING Yujing,et al.Ultrasonic extraction process of polyphenols from walnut green husk pomace[J].Food Science and Technology,2016,41(3):218-223.DOI:10.13684/j.cnki.spkj.2016.03.044.
[29]PANG T C,SHANG-YING H U,GAN H.Research on stability and antioxidant activity of Russula pigment by ultrasonic extraction[J].Food and Fermentation Industries,2015,41(11):222-227.DOI:10.13995/j.cnki.11-1802/ts.201511040.
[30]LIU Yong,WEI Shoulian,WU Min,et al.Phenolic compounds from date pits:ultrasonic-assisted extraction,antioxidant activity and component identification[J].Journal of Food Measurement and Characterization,2017,12(2):1-7.DOI:10.1007/s11694-017-9711-2.