摘要
为研究超声波时间、超声波温度、超声波功率及料液比对米糠多糖提取率的影响,本研究在单因素试验基础上,以米糠多糖提取率为响应值,采用Box-Behnken中心组合进行三因素三水平试验设计优化米糠多糖的超声波提取工艺。结果表明,最优工艺条件为超声波时间74 min、超声波温度82℃、料液比1∶26(g/mL)、超声波功率250 W,此条件下米糠多糖的提取率为1.4197%。超声波提取法稳定性好,回收率高。
To study the effects of ultrasonic time, ultrasonic temperature, ultrasonic power and material liquid ratio on the extraction of polysaccharide from rice bran, the optimum extraction conditions were determined by using 3 factors and 3 levels Box-Behnken central combination design based on the results of single factors tests and the extraction ratio of pdysaccharide as response values.The optimum conditions were ultrasonic time 74 min, ultrasonic temperature 82 ℃, ultrasonic power 250 W,material liquid ratio 1:26 (g/mL),the extraction rate can reach to 1.4197%.Ultrasonic extraction has higher recovery ratio and better stability.
出处
《中国饲料》
北大核心
2014年第14期16-19,共4页
China Feed
关键词
响应面
米糠
多糖
提取
response surface
race bran
pdysaccharide
extraction