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    Optimization of the extraction of total flavonoids from brown rice by response surface methodology
    LI Yue, CHENG Jian-feng, LUO Tong, DUAN Yi-jing
    HUBEI AGRICULTURAL SCIENCES    2024, 63 (9): 167-172.   DOI: 10.14088/j.cnki.issn0439-8114.2024.09.028
    Abstract132)      PDF (2991KB)(31)       Save
    Using germ brown rice as the material, ethanol solution was used to extract total flavonoids, and single factor test and response surface test were carried out successively to investigate the influence of extraction temperature, ethanol concentration, extraction time and liquid material ratio on the extraction rate of total flavonoids from brown rice. The results showed that the best condition for ethanol extraction of total flavonoids from brown rice was the liquid material ratio of 20∶1, ethanol concentration of 80%, extraction temperature of 40 ℃ and extraction time of 16 min. Under this condition, the total flavonoids yield was 2.550%, and the relative error was only 1.58% compared with the predicted yield of 2.591%. The optimized method was more scientific, more accurate, simpler, more efficient,more environment-friendly and cheaper than before, and was suitable for large-scale extraction of total flavonoids from brown rice.
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    Process optimization and quality characteristics analysis of highland barley biscuits
    CAO Wen-xiu, BAI Jia-rui, LI Guang-ying, ZHANG Yan-zhen
    HUBEI AGRICULTURAL SCIENCES    2024, 63 (9): 173-179.   DOI: 10.14088/j.cnki.issn0439-8114.2024.09.029
    Abstract163)      PDF (9782KB)(14)       Save
    Using highland barley flour as raw material, the process formula of highland barley biscuits was optimized by single factor experiment and response surface. Combined with sensory evaluation methods, the effects of the quality ratio of highland barley flour and whole wheat flour, white sugar, olive oil and whole milk powder on the quality of highland barley biscuits were investigated, and the microbial, physicochemical and nutritional indexes were determined. The results showed that when the quality ratio of highland barley flour and whole wheat flour was 3∶1, the amount of olive oil was 20%, the amount of white sugar was 5%, and the amount of milk powder was 10%, the sensory score of highland barley biscuits reached 95.8 points. The taste characteristics of electronic tongue showed that sweet and sour taste were prominent, and all the detection indexes were in line with the corresponding national standards for biscuits. In this process, the surface of the highland barley biscuits was golden yellow, the color was uniform, and the taste was crisp, with a strong aroma of the highland barley.
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