期刊
FOOD SCIENCE AND BIOTECHNOLOGY
卷 29, 期 3, 页码 379-385出版社
KOREAN SOCIETY FOOD SCIENCE & TECHNOLOGY-KOSFOST
DOI: 10.1007/s10068-019-00667-9
关键词
Extraction; Ginger; Optimization; Response surface methodology; Regression equation
Extraction process was optimized for maximizing the contents of functional compounds from ginger using response surface methodology which applied Box-Behnken design. Ginger extracts were obtained at 3 levels of ethanol concentration (0-70%) of solvent, extraction time (30-90 min), and extraction temperature (50-70 degrees C) as independent variables. The 6-shogaol and 6-gingerol of the extracts were analyzed through HPLC. The significance of each term in polynomial regression equations was evaluated on functional compound contents and extraction yield in extraction process. It was verified that the regression equations were accurate with high determination coefficients over 0.892. The optimum ethanol concentration, extraction time, and extraction temperature for extraction yield were determined as 41.38%, 78.16 min, and 70 degrees C, respectively. The functional compound contents predicted at optimal conditions were as follows: 39.55 mg/g at 70%, 70 min, and 70 degrees C for 6-gingerol, 2.44 mg/g at 70%, 51.90 min, and 62.29 degrees C for 6-shogaol.
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