实验方法与实验动物 EXPERIMENTAL METHOD AND ANIMAL

Box-Behnken设计响应面法优化啤酒花中α-酸及β-酸超声提取工艺

  • 段海涛 ,
  • 姚婷 ,
  • 黄安群 ,
  • 郭诚诺 ,
  • 张景峰 ,
  • 李俊 ,
  • 耿启泉 ,
  • 张爱玲
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  • 1. 河南牧业经济学院动物科技学院, 郑州 450046;
    2. 北京市饲料监察所, 北京 100107;
    3. 中国农业科学院饲料研究所, 北京 100081;
    4. 卫辉市农业农村局, 卫辉 453100;
    5. 山东鲁莘饲料集团有限公司, 聊城 252000
段海涛(1989-),男,河南周口人,博士,从事饲料加工与资源开发利用研究。E-mail:duanhaitao07@126.com

收稿日期: 2021-04-25

  网络出版日期: 2021-11-10

基金资助

农业农村部饲料质量安全预警项目;河南牧业经济学院博士科研启动资金;河南省科技攻关项目(212102110173);畜禽微生物菌群调控及在生产中的应用科研创新团队(24030015)

Optimization of Ultrasonic Extraction Process of α-Acid and β-Acid from Hops by Box-Behnken Design Response Surface Methodology

  • DUAN Haitao ,
  • YAO Ting ,
  • HUANG Anqun ,
  • GUO Chengnuo ,
  • ZHANG Jingfeng ,
  • LI Jun ,
  • GENG Qiquan ,
  • ZHANG Ailing
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  • 1. College of Animal Science and Technology, Henan University of Animal Husbandry and Economy, Zhengzhou 450046, China;
    2. Beijing Institute of Feed Control, Beijing 100107, China;
    3. Feed Research Institute Chinese Academy of Agricultural Sciences, Beijing 100081, China;
    4. Weihui Bureau of Agriculture and Rural Affairs, Weihui 453100, China;
    5. Shandong Luxin Feed Group Co., Ltd., Liaocheng 252000, China

Received date: 2021-04-25

  Online published: 2021-11-10

Supported by

 

摘要

本试验采用Box-Behnken设计响应面法对超声辅助提取啤酒花中α-酸和β-酸的条件进行优化。试验设定料液比分别为1 : 10、1 : 15、1 : 20、1 : 25、1 : 30(g : mL);提取温度分别为20、30、40、50、60℃;提取时间分别为10、20、30、40、50 min。通过响应面试验对上述提取条件进行优化。结果显示:1)料液比对α-酸含量的影响极显著(P<0.01),提取时间和提取温度对α-酸含量的影响显著(P<0.05),料液比和提取温度的交互作用显著影响α-酸含量(P<0.05);2)料液比对β-酸含量的影响极显著(P<0.01),提取时间、提取温度对β-酸含量的影响呈弱显著性(P=0.058 2、P=0.059 8),提取温度和提取时间的交互作用显著影响β-酸含量(P<0.05)。结论:1)利用响应面法优化超声提取条件后可有效提高啤酒花中α-酸和β-酸的提取率;2)优化后α-酸和β-酸的最佳提取条件是料液比1 : 10、提取温度54℃、提取时间50 min。

本文引用格式

段海涛 , 姚婷 , 黄安群 , 郭诚诺 , 张景峰 , 李俊 , 耿启泉 , 张爱玲 . Box-Behnken设计响应面法优化啤酒花中α-酸及β-酸超声提取工艺[J]. 动物营养学报, 2021 , 33(11) : 6452 -6461 . DOI: 10.3969/j.issn.1006-267x.2021.11.044

Abstract

In this experiment, Box-Behnken design response surface methodology was used to optimize the conditions of ultrasonic-assisted extraction of α-acid and β-acid from hops (Humulus lupulus L.). Response surface methodology was used to optimize the extraction conditions:solid-liquid ratio[1:10, 1:15, 1:20, 1:25 and 1:30 (g:mL)], extraction temperature (20, 30, 40, 50 and 60℃) and extraction time (10, 20, 30, 40 and 50 min). The results showed as follows:1) the effect of solid-liquid ratio on α-acid content was extremely significant (P<0.01), the effects of extraction time and extraction temperature on α-acid content were significant (P<0.05), and the interaction of solid-liquid ratio and extraction temperature had a significant effect on α-acid content (P<0.05). 2) The effect of solid-liquid ratio on β-acid content was extremely significant (P<0.01), the effects of extraction time and extraction temperature on β-acid content were weakly significant (P=0.058 2, P=0.059 8), and the interaction of extraction temperature and extraction time had a significant effect on β-acid content (P<0.05). Conclusion:1) using response surface method to optimize the ultrasonic extraction conditions can effectively improve the extraction efficiency of α-acid and β-acid; 2) the optimum extraction conditions-solid-liquid ratio, extraction temperature and extraction time for the extraction of α-acid and β-acid from hops are 1:10, 54℃ and 50 min, respectively.

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