The optimal process for orange vinegar was investigated in order to explore the effect of process parameters and obtain the superior process parameters.The process for orange vinegar was optimized using single-factor methodology and Box-behnken methodology, and the effect of process parameters was analyzed in the light of response surface plots. Results were as follows. The optimal process of alcohol fermentation was as follows： original sugar degree of 16%, yeast inoculum size of 5% and p H value of 3.5 through single-factor experiment. The optimal fermentation process of acetic acid optimized by response surface methodology was as follows： inoculum size of 8.52%, original alcohol content of 6.0% and p H value of 3.3, in the optimal condition the yield of acetic acid was 53.11 g/L. Single factor action and the interaction of two factors were presented on the yield of acetic acid.The effects of inoculum size and p H were extremely significant, and that of original alcohol content significant. The interaction of inoculum size and original alcohol content was non-significant, that of inoculum size and p H also non-significant. On contrast, original alcohol content and p H had significant interaction.
[Objective] The aim of the study was to investigate extraction optimization and antioxidant activity of polyphenol in okra flower in order to enhance extraction efficiency and developing value of okra flower. [Method] Optimization of supersonic assisted extraction of phenolic compound in okra flower was investigated using uniform design methodology, and its antioxidant activity was analyzed including reducing power and the capacity of scavenging superoxide anion radicals（O-2·）. [Result]The optimal process parameters of supersonic assisted extraction were as follows：ratio of sample to solvent of 1：35, ethanol concentration of 55%, supersonic time of22 min, and in the extraction condition the experimental yield of phenolic compound was 4.28%. Moreover, phenolic compound in okra flower exhibited stronger antioxidant activities, reducing power of 0.2 mg/ml extraction fluid reached 0.672 and the rate of scavenging O-2· was 13.13%. [Conclusion] The optimization of extraction technology of phenolic compound in okra flower is simple and reliable, the result contributes to the development of phenolic compound in okra flower.
研究优化佛手油的索氏提取工艺并分析其风味成分,为进一步提高佛手油的提取效率和开发价值奠定基础。以佛手为材料,采用响应面法优化其索氏提取工艺,并对所得的佛手油组分进行GC-MS分析。结果表明,索氏提取佛手油的最佳工艺参数为:液料比20.19 m L/g、提取温度83℃、提取时间3.09 h,最佳工艺条件下油的提取率达5.79%。所得佛手油为黄色油状液体,有浓郁的佛手香气,经GC-MS分析共鉴定出55种化合物,相对质量分数在5%以上的成分有甲酸、5-羟基甲基糠醛、1-羟基-2-丙酮、3-乙氧基丙酸乙酯、6,7-二甲基香豆素、L-抗坏血酸-2,6-二棕榈酸酯。因此采用响应面法优化的佛手油索氏提取工艺简单可靠,可以应用于佛手油的工业化生产。
