Comparative Study on Extraction Browning Products from Fresh Wet Noodles by Solvent Extraction and Ultrasonic-assisted Extraction
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摘要: 以铂钴指数评价生鲜湿面提取液中褐变产物的含量，通过单因素试验和响应面法对提取参数进行优化，并比较溶剂提取法和超声辅助法对褐变产物的提取效率。响应面优化后溶剂法提取生鲜湿面褐变产物的最佳参数为乙醇体积分数68%、料液比1∶10.33(g/mL)、提取温度75 ℃、提取时间9 h；超声辅助提取法的最佳参数为乙醇体积分数70.17%、料液比1∶9.81(g/mL)、超声功率197.6 W、超声时间5 h；优化模型对鲜湿面条褐变产物提取率具有良好的预测能力。超声辅助提取法的提取时间比溶剂提取法缩短44.44%，铂钴指数提高2.79%。铂钴指数可准确、简单、快速地评价提取液中褐变产物的含量，超声辅助提取法可节省时间、提高效率，为深入研究生鲜湿面褐变产物奠定基础。Abstract: An efficient method for extracting browning products from fresh and wet noodles was explored. The content of browning products was evaluated by platinum-cobalt index. The extraction parameters were optimized by single factor experiment and response surface methodology. The extraction effects of browning products extracted by solvent extraction and ultrasonic-assisted extraction were compared. The results showed that the optimum parameters of solvent extraction method were as follows: ethanol concentration 68%, solid-liquid ratio 1∶10.33 (g∶mL), extraction temperature 75 ℃, extraction time 9 h; the optimum parameters of ultrasonic-assisted extraction were as follows: ethanol concentration 70.17%, solid-liquid ratio 1∶9.81 (g∶mL), ultrasonic power 197.6 W, extraction time 5 h. The optimum model had good predictive ability for the yield of browning products from fresh and wet noodle. The extraction time of ultrasonic-assisted extraction was shortened by 44.44%, and the platinum-cobalt index was 2.79% higher than that of solvent extraction. The platinum-cobalt index can accurately, simply and rapidly evaluate the content of browning products in the extract. Ultrasonic-assisted extraction method can save time and improve efficiency, which provides foundation for further study of browning products.
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