响应面法优化杭白菊烘干工艺研究
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摘要
对杭白菊蒸汽杀青-烘干工艺进行优化,以绿原酸、木犀草苷、3,5-O-二咖啡酰基奎宁酸含量为评价指标,在单因素试验基础上,采用响应面法优化菊花烘干工艺。研究表明,最优工艺条件为蒸汽杀青80 s后于68℃烘干3.9 h,室温回潮48 h,在58℃下复烘2.4 h,此工艺条件下得到的菊花品质较佳,综合指标为0.460%,回归模型的预测值与实测值的相对误差为0.44%。
The stream-blanched drying process of Hangzhou white chrysanthemum was optimized. The contents of chlorogenic acid,luteolin and 3,5-O-dicaffeoyl quinic acid were used as evaluation indexes. Response surface methodology was applied to optimize the drying process on the basis of single-factor test. The results showed that the optimum conditions of drying process were:streaming time 80 s,drying temperature 68 ℃,drying time 3.9 h,then moisture regaining 48 h,re-drying temperature 58 ℃,re-drying time 2.4 h,the comprehensive index of chrysanthemum with the optimized technology was 0.460 %,in close agreement with the predictive maximum value within a relative error of 0.44 %.
The stream-blanched drying process of Hangzhou white chrysanthemum was optimized. The contents of chlorogenic acid,luteolin and 3,5-O-dicaffeoyl quinic acid were used as evaluation indexes. Response surface methodology was applied to optimize the drying process on the basis of single-factor test. The results showed that the optimum conditions of drying process were:streaming time 80 s,drying temperature 68 ℃,drying time 3.9 h,then moisture regaining 48 h,re-drying temperature 58 ℃,re-drying time 2.4 h,the comprehensive index of chrysanthemum with the optimized technology was 0.460 %,in close agreement with the predictive maximum value within a relative error of 0.44 %.
引文
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[13]张明珠.一种混合植物饮料浸提工艺[J].食品研究与开发,2015,36(12):76-78
[14]吕长鑫,纪秀凤,刘苏苏,等.响应面优化与粒径分析法复配南果梨乳饮料稳定剂[J].中国食品学报,2018,18(5):159-166
[15]刘国荣,邱爽,王落琳.一种双歧杆菌发酵沙棘汁活菌饮料的研制[J].食品科技,2018,43(1):8-14
[16]钱镭,任德财,姜涛,等.响应面法优化紫薯中花色苷的提取工艺[J].中国调味品,2018,43(10):170-175
[17]尹琳琳,陈银玲,刘萍.苋菜红色素的超高压提取工艺及稳定性研究[J].食品科技,2018,43(9):314-320
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[19]刘剑,罗仓学,伍贤密,等.响应面法优化金花葵籽多糖提取工艺研究[J].食品研究与开发,2018,39(1):25-29
[20]邱岚,梁琍,邱学云,等.响应面分析法优化槐米中芦丁提取工艺[J].食品研究与开发,2018,39(2):97-102
[2]江苏新医学院.中药大辞典:下册[M].上海:上海科技出版社,1997
[3]Lin L Z,Hamly J M.Identification of the phenolic components of chrysanthemum flower(Chrysanthemum morifolium Ramat)[J].Food Chemistry,2010,120(1):319-326
[4]张健,李友宾,钱大炜,等.菊花化学成分及药理作用研究进展[J].时珍国医国药,2006,17(10):1941-1942
[5]Miyazawa M,Hisama M.Anfimutagenic activity of flavonoids from Chrysanthemum morifolium[J].Bioscience Biotechnology and Biochemistry,2003,67(10):2091-2099
[6]孔琪,吴春.菊花黄酮的提取及抗氧化活性研究[J].中草药,2004,35(9):1001-1002
[7]Rajic A,Akihisa T.Inhibition of trypsin and chymotrypsin by antiinflammatory triterpenoids from Compositae flowers[J].Planta Medica,2001,67(7):599-604
[8]Ukiya M,AkihisaT,Tokuda H,et al.Constituents of compositae plants III.anti-tumor promoting effects and cytotoxic activity against human cancer cell lines of triterpene diols and triols from edible chrysamhemum flowers[J].Cancer Letters,2002,177(1):7-12
[9]黄风格,贠嫣茹,卫世乾.菊花干制工艺研究[J].南阳师范学院学报,2012,11(6):41-46
[10]张晓辛,肖宏儒,曹曙明,等.利用微波-气流组合干燥技术干燥菊花的试验研究[J].农业工程学报,2000,16(4):129-131
[11]马桂云,马艳玲,吕洁,等.不同干燥方法对菊花含量的影响[J].中国中医药现代远程教育,2012,10(22):98-99
[12]王珊,李友连,苏靖,等.中国药用菊花品种及加工方法变迁的研究[J].中国药学杂志,2017,52(7):539-542
[13]张明珠.一种混合植物饮料浸提工艺[J].食品研究与开发,2015,36(12):76-78
[14]吕长鑫,纪秀凤,刘苏苏,等.响应面优化与粒径分析法复配南果梨乳饮料稳定剂[J].中国食品学报,2018,18(5):159-166
[15]刘国荣,邱爽,王落琳.一种双歧杆菌发酵沙棘汁活菌饮料的研制[J].食品科技,2018,43(1):8-14
[16]钱镭,任德财,姜涛,等.响应面法优化紫薯中花色苷的提取工艺[J].中国调味品,2018,43(10):170-175
[17]尹琳琳,陈银玲,刘萍.苋菜红色素的超高压提取工艺及稳定性研究[J].食品科技,2018,43(9):314-320
[18]覃珊.产后加工、采收期和花序不同部位对菊花质量影响的研究[D].济南:山东大学,2011
[19]刘剑,罗仓学,伍贤密,等.响应面法优化金花葵籽多糖提取工艺研究[J].食品研究与开发,2018,39(1):25-29
[20]邱岚,梁琍,邱学云,等.响应面分析法优化槐米中芦丁提取工艺[J].食品研究与开发,2018,39(2):97-102