山西老陈醋熏醅中类黑精提取工艺优化-《中国调味品》

文章信息/Info

Title:: Optimization of Extraction Technology of Melanoidines from Shanxi Aged Vinegar Fermented Grains

摘要:: 以类黑精提取量（AV值）为分析指标，采用超声-微波-光波协同提取法提取山西老陈醋熏醅中类黑精，利用响应面法优化其工艺参数。结果表明，山西老陈醋熏醅中类黑精超声-微波-光波协同提取的最佳工艺参数为：液料比34mL/g，超声温度67℃，超声时间28min，微波-光波组合方式为55%微波+45%光波，微波-光波时间6min，提取级数为2级。在此最佳提取条件下，熏醅中类黑精提取量为290.856±1.738，与预测值相差1.06%。与单一的水浴提取、超声波辅助提取和微波-光波辅助提取相比，类黑精提取量分别提高了201.64%、158.81%和83.67%，为山西老陈醋熏醅中类黑精的深入研究提供了技术参考。

Abstract:: Taking the extraction amount of melanoidins as the analysis index, the melanoidins in Shanxi aged vinegar fermented grains were extracted by ultrasonic-microwave-light wave synergistic extraction method, and the process parameters were optimized by response surface methodology. The results showed that the optimum technological parameters of ultrasonic-microwave-light wave synergistic extraction of melanoidines from Shanxi aged vinegar fermented grains were as follows: liquid-material ratio 34mL/g, ultrasonic temperature 67℃, ultrasonic time 28min, microwave-light wave combination mode 55% microwave +45% light wave, microwave-light wave time 6min, and extraction order 2. Under the optimum extraction conditions, the extraction amount of melanoidins from fermented grains was290.856±1.738, which was 1.06% different from the predicted value. Compared with single water bath extraction, ultrasonic-assisted extraction and microwave-light wave-assisted extraction, the extraction amount of melanoidines increased by 201.64%, 158.81% and 83.67% respectively, which provided technical reference for further research and industrial application of melanoidines in Shanxi aged vinegar fermented grains.