响应面法优化白酒糟富里酸的提取工艺
China Brewing（2017）
Abstract
根据腐殖质的成因和白酒糟形成过程之间的相关联系,以鲜、干白酒糟为原料提取白酒糟富里酸,分析干、鲜白酒糟中富里酸的含量变化;对比水浴提取和超声提取条件下的富里酸得率,确定提取方法;单因素和响应面优化法确定最佳提取工艺条件.结果表明,鲜白酒糟中富里酸含量高于干白酒糟;超声提取法优于水浴提取法;富里酸的最佳提取工艺为固液比1∶8.4 (g∶mL),pH值11.2,超声时间32min,超声功率360W,超声温度45℃,富里酸得率达6.29％.
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