摘要
以甘草中主要生理活性物质甘草酸的超声提取工艺为研究对象,在传统的正交试验方法的基础上,用人工神经网络方法进行优化,获得了超声提取甘草酸的优化工艺条件,即乙醇浓度40%、超声次数4次、提取温度20℃、提取时间20min、超声频率13kHz、固液比为1:10。该优化工艺条件操作简便、能耗低、提取率高,是合理可行的。
The supersonic-assisted extracting technology of glycyrrhizic acid from liquorice was researched. Combined artificial neural network（ANN） with traditional orthogonal design, a new method of test data analyzing, processing and optimizing was put forward. With this method the test infornation can be fully used, the change regnlarity of each factur can be analyzed and the optimum combinition can be found. By using this new method, the optimum extraction condition was obtained as follows： ethanol concentration 40%, supersonic time 50rain, extracting temperature 20℃, extracting time 20rain, supersonic frequency 13kHz and ratio of solid-liquid 1：10. Optitnlzing extraction technology by ANN, the experimvntal information could be dig out completely. Applying this preferable exploring technology, the costs of production was reduced, the energy consuming was decreased, and the glycyrrhizic acid content was increased. The results showed that this new method was reasonable and practicable.
出处
《食品科学》
EI
CAS
CSCD
北大核心
2006年第12期326-330,共5页
Food Science
基金
西安交通大学自然科学基金资助项目(xjj200411)
关键词
甘草酸
超声辅助提取
提取工艺
神经网络
glycyrrhizic acid
supersonic -assisted extraction
extracting technology
artificial neural network
