響應(yīng)面分析優(yōu)化晉西北酸粥和糜米總酚的提取工藝

王琪 彭佳偉

摘要：以總酚提取量為指標(biāo)，研究自然發(fā)酵的晉西北酸粥和其原材料糜米中總酚的最佳提取工藝，采用福林酚比色法測(cè)定總酚提取量。比較不同的單因素對(duì)晉西北酸粥和糜米中總酚提取量的影響。在此基礎(chǔ)上，通過響應(yīng)面分析，探討不同丙酮濃度、料液比、提取時(shí)間和提取溫度對(duì)總酚提取量的影響。結(jié)果發(fā)現(xiàn)，晉西北酸粥中總酚的最佳提取條件為丙酮濃度58.06%、料液比1∶41.13、提取時(shí)間30.57 min和提取溫度41.81 ℃，在此條件下總酚的最大提取量為1.88 mg/g。糜米中總酚的最佳提取條件為丙酮濃度84.78%、料液比1∶44.76、提取時(shí)間34.34 min、提取溫度42.11 ℃，在此條件下總酚的最大提取量為1.51 mg/g，而且晉西北酸粥中總酚提取量約是糜米中總酚提取量的1.24倍。

關(guān)鍵詞：晉西北酸粥；糜米；總酚；響應(yīng)面實(shí)驗(yàn)優(yōu)化

中圖分類號(hào)：TS201.2 ?????文獻(xiàn)標(biāo)志碼：A ????文章編號(hào)：1000-9973（2024）04-0127-07

Optimization of Extraction Process of Total Phenols from Sour Porridge in

Northwestern Shanxi and Milled Nonglutinous Broomcorn Millet

by Response Surface Analysis

WANG Qi， PENG Jia-wei

（School of Life Science， Shanxi University， Taiyuan 030031， China）

Abstract： 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.

Key words： sour porridge in northwestern Shanxi; milled nonglutinous broomcorn millet; total phenols; optimization by response surface analysis

收稿日期：2023-12-13

基金項(xiàng)目：山西省自然科學(xué)基金面上項(xiàng)目（20210302123464）

作者簡(jiǎn)介：王琪（1982—），女，山西忻州人，講師，博士，研究方向：微生物與功能食品。

糜米是北方地區(qū)的一種糧食，是糜子經(jīng)脫殼加工成的初加工產(chǎn)品，不僅營(yíng)養(yǎng)價(jià)值高，而且有一定的藥用價(jià)值，是我國(guó)的傳統(tǒng)中藥材之一[1-2]。晉西北酸粥以糜米為原料，經(jīng)室溫自然發(fā)酵而成，風(fēng)味獨(dú)特，營(yíng)養(yǎng)價(jià)值很高，因此深受當(dāng)?shù)厝藗兊南矏?，在晉西北等地已成為主食之一[3]。有研究表明，以谷物為原料的食物中含有大量的多酚類化合物[4-7]，提高谷物中總多酚含量的有效方法之一是發(fā)酵[8]。截至目前，關(guān)于糜米發(fā)酵得到的晉西北酸粥和原料糜米中總酚含量的研究較少?！?br>