{"title":"响应面法对肉桂酊剂制备工艺参数的优化研究","authors":"Safa Karaman","doi":"10.55147/efse.1218211","DOIUrl":null,"url":null,"abstract":"In this study, effects of two processing variables namely liquid/solid ratio (3-10 mL/g) and ethanol concentration (25-75%) on total phenolic content and antiradical activity of cinnamon tincture were investigated using response surface methodology. Total phenolic content of the tincture samples ranged between 4667.9-14892.6 mg GAE/L while the IC50 values were in the range of 71.64-78.55. The effect of both liquid/solid ratio on total phenolic content of the cinnamon tincture samples was determined to be significant (p","PeriodicalId":150194,"journal":{"name":"European Food Science and Engineering","volume":"17 1","pages":"0"},"PeriodicalIF":0.0000,"publicationDate":"2022-12-29","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":"0","resultStr":"{\"title\":\"An optimization study for processing variables in fabrication of cinnamon tincture by response surface methodology\",\"authors\":\"Safa Karaman\",\"doi\":\"10.55147/efse.1218211\",\"DOIUrl\":null,\"url\":null,\"abstract\":\"In this study, effects of two processing variables namely liquid/solid ratio (3-10 mL/g) and ethanol concentration (25-75%) on total phenolic content and antiradical activity of cinnamon tincture were investigated using response surface methodology. Total phenolic content of the tincture samples ranged between 4667.9-14892.6 mg GAE/L while the IC50 values were in the range of 71.64-78.55. The effect of both liquid/solid ratio on total phenolic content of the cinnamon tincture samples was determined to be significant (p\",\"PeriodicalId\":150194,\"journal\":{\"name\":\"European Food Science and Engineering\",\"volume\":\"17 1\",\"pages\":\"0\"},\"PeriodicalIF\":0.0000,\"publicationDate\":\"2022-12-29\",\"publicationTypes\":\"Journal Article\",\"fieldsOfStudy\":null,\"isOpenAccess\":false,\"openAccessPdf\":\"\",\"citationCount\":\"0\",\"resultStr\":null,\"platform\":\"Semanticscholar\",\"paperid\":null,\"PeriodicalName\":\"European Food Science and Engineering\",\"FirstCategoryId\":\"1085\",\"ListUrlMain\":\"https://doi.org/10.55147/efse.1218211\",\"RegionNum\":0,\"RegionCategory\":null,\"ArticlePicture\":[],\"TitleCN\":null,\"AbstractTextCN\":null,\"PMCID\":null,\"EPubDate\":\"\",\"PubModel\":\"\",\"JCR\":\"\",\"JCRName\":\"\",\"Score\":null,\"Total\":0}","platform":"Semanticscholar","paperid":null,"PeriodicalName":"European Food Science and Engineering","FirstCategoryId":"1085","ListUrlMain":"https://doi.org/10.55147/efse.1218211","RegionNum":0,"RegionCategory":null,"ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":null,"EPubDate":"","PubModel":"","JCR":"","JCRName":"","Score":null,"Total":0}
An optimization study for processing variables in fabrication of cinnamon tincture by response surface methodology
In this study, effects of two processing variables namely liquid/solid ratio (3-10 mL/g) and ethanol concentration (25-75%) on total phenolic content and antiradical activity of cinnamon tincture were investigated using response surface methodology. Total phenolic content of the tincture samples ranged between 4667.9-14892.6 mg GAE/L while the IC50 values were in the range of 71.64-78.55. The effect of both liquid/solid ratio on total phenolic content of the cinnamon tincture samples was determined to be significant (p
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