Optimization of Extraction Process of Total Phenols from Sour Porridge in Northwestern Shanxi and Milled Nonglutinous Broomcorn Millet by Response Surface Analysis
The optimal extraction process of total phenols from naturally fermented sour porridge in northwestern Shanxi and its raw material milled nonglutinous broomcorn millet is studied with the extraction amount of total phenols as the index,and the extraction amount of total phenols is determined by Folin-Ciocalteu colorimetry.The effects of different single factors on the extraction amount of total phenols from sour porridge in northwestern Shanxi and milled nonglutinous broomcorn millet are compared.On this basis,the effects of different acetone concentrations,solid-liquid ratios,extraction time and extraction temperatures on the extraction amount of total phenols are investigated by response surface analysis.The results show that the optimal extraction conditions of total phenols from sour porridge in northwestern Shanxi are as follows:acetone concentration is 58.06％,solid-liquid ratio is 1∶41.13,extraction time is 30.57 min and extraction temperature is 41.81 ℃.Under these conditions,the maximum extraction amount of total phenols is 1.88 mg/g.The optimal extraction conditions of total phenols from milled nonglutinous broomcorn millet are as follows:acetone concentration is 84.78％,solid-liquid ratio is 1∶44.76,extraction time is 34.34 min and extraction temperature is 42.11 ℃.Under these conditions,the maximum extraction amount of total phenols is 1.51 mg/g,and the extraction amount of total phenols from sour porridge in northwestern Shanxi is about 1.24 times that of milled nonglutinous broomcorn millet.
sour porridge in northwestern Shanximilled nonglutinous broomcorn millettotal phenolsoptimization by response surface analysis
万方数据
维普
