微波-超声波联合提取枣中环磷酸腺苷的工艺研究.pdfVIP

196 2009, Vol. 30, No. 18 食品科学 ※工艺技术 1 1 2 1 1 1 , 周向辉 ，王 娜 ，石聚领 ，刘泽兴 ，孙晓瑞 ，艾志录 * (1.河南农业大学食品科学技术学院，河南郑州 450002 ；2.河南省新郑奥星实业有限公司，河南新郑 451161) 研究料液比、微波时间、微波功率、超声时间及超声温度对新郑灰枣环磷酸腺苷提取率的影响，采用 中心组合设计的方法，建立二次多项式回归方程的预测模型，优化微波超声提取环磷酸腺苷工艺参数为料液比 0.07g/ml 、微波功率450W 、微波时间97s 、超声时间28min 、超声温度60 ℃。在此条件下，枣中cAMP 的提取 率为64.33 μg/g 。 微波超声提取；环磷酸腺苷；响应面 Combined Ultrasonic and Microwave Extraction of Cyclic Adenodsine Monophosphate from Ziziphus jujuba cv. Huizao Fruits 1 1 2 1 1 1, ZHOU Xiang-hui ，WANG Na ，SHI Ju-ling ，LIU Ze-xing ，SUN Xiao-rui ，AI Zhi-lu * (1. College of Food Science and Technology, Henan Agricultural University, Zhengzhou 450002, China ； 2. Henan Province Xinzheng Austria Star Industry Limited Company, Xinzheng 451161, China) Abstract ：A mixture of crushed Ziziphus jujuba cv. Huizao fruits and water was homogenized and treated by microwave and ultrasonic to extract cyclic adenodsine monophosphate. The effects of homogenization speed and time, material/water ratio, ultrasonic treatment temperature and time, and microwave power and treatment time on yield of cyclic adenodsine monophos- phate were investigated by single factor method. Subsequently, response surface methodology (RSM) based on a three-level, four-variable central composite rotatable design (CCRD) was employed for evaluating the interactive effects among other four variables except homogenization speed and time and ultrasonic treatment temperature, and a quadratic regression model was developed for predicting the yie