水提花生粕多糖工艺

Studies on Water Extraction Technology of Polysaccharide from Peanut Meal

通过三元二次旋转正交设计,研究了料液质量比、温度和时间3个因素对酸提花生粕中多糖得率的影响,用SAS8.1中响应面分析程序RSREG分析得到了3个因素的回归方程。结果表明,所得方程达显著水平,拟合情况良好。通过对回归方程进行局部寻优分析,得到水提花生粕多糖的最佳工艺条件为:料液质量比为1∶32,浸提温度为100℃,浸提时间为6.2 h,对应预测得率为3.26%,验证值为3.23%。

The quadratic orthogonal rotation design with three factors was used to evaluate the effect of the material fluid ratio, temperature and time by water extraction from peanut meal in this research. The regression equation to three factors were established by RSREG software in SAS8.1. Results show that the regression equation was significant, and the mathematical model for the simulation was suggested. Through partial in research of optimization analysis to the regression equation, it was found that the optimum technical conditions were as follows, peanut meal was marinated with 32 times at 100℃ for 6. 2h. The yield of soluble polysaccharides by water extraction from peanut meal was 3.26% under these conditions and the verified value was 3.23%.