微波辅助法提取生鲜湿面褐变产物工艺研究

Study on the technology of microwave-assisted extraction of browning products from fresh wet noodles

摘要: 为建立生鲜湿面褐变产物的高效提取工艺，利用微波辅助法(MAE)提取生鲜湿面中褐变产物。在单因素试验的基础上，利用中心组合方法设计响应面优化试验，确立了生鲜湿面褐变产物的最佳提取条件：乙醇体积分数为73.5%，料液比为1∶11(g/mL)，微波功率为400 W，微波时间为2.5 min。通过色差仪测定原料小麦粉、褐变的生鲜湿面、提取褐变产物后的生鲜湿面残渣的亨特白度，发现MAE可高效提取褐变生鲜湿面的褐变产物。

Abstract: To establish the efficient extraction technology of fresh wet noodles browning products, the browning products in fresh wet noodles were extracted by microwave-assisted extraction(MAE).Based on the single factor experiment, the response surface optimization experiment was designed according to central combination method.The optimum extraction conditions of browning products were as follows: the volume fraction of ethanol was 73.5%, the ratio of material to liquid was 1∶11(g∶mL), microwave power was 400 W, and microwave time was 2.5 min.Hunter whitenesses of wheat flour, fresh wet noodles after browning, and the residues after browning products extraction were measured by colorimeter.The results showed that MAE could effectively extract the browning products of freshwet noodles.