刘福权,巫碧清,赵志峰,何强

• 1:四川大学轻纺与食品学院

摘要(Abstract)：

为了获得高质量的花椒酰胺类物质,文章采用有机溶剂萃取法进行提取,并利用HPLC法测定花椒中酰胺类物质的含量,在单因素实验的基础上应用响应面法对提取温度、料液比和提取时间进行三因素三水平的优化设计。结果表明:温度与料液比的交互作用明显,而温度与时间、料液比与时间的交互作用不显著(p>0.05);最佳提取工艺为温度43℃,料液比1∶15,时间4.5h,此条件下的提取率可达7.68%,理论预测值为7.32%。该研究为提取花椒中典型的酰胺类物质提供了参考。

关键词(KeyWords)： 花椒;酰胺类物质;提取工艺;响应面分析

Abstract:

Keywords:

基金项目(Foundation): 国家自然科学基金(21502128)

作者(Author): 刘福权,巫碧清,赵志峰,何强

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