大豆多糖提取工艺优化

Optimization of Extraction Technique for Soybean Polysaccharide

大豆多糖是大豆中的有效活性成分之一,具有抗氧化性、提高食品稳定性等作用。以豆渣为材料,采用不同的超声波处理时间、料液比、水提取温度和水提取时间进行单因素试验,然后在此基础上采用四因素三水平L9(34)的正交试验对水溶性大豆多糖的提取条件进行优化。结果表明:超声波处理时间对水溶性大豆多糖提取率的影响最大,其次是水提取时间,再次是水提取温度,最后是料液比。水溶性大豆多糖提取的最优工艺参数是:超声波处理时间为20 m in、水提取时间为4 h、水提取温度为80℃、料液比为1∶40,在此条件下大豆多糖提取率为3.54%。经苯酚-硫酸法测定,所提取的大豆多糖纯度为96.58%。

Soluble soybean polysaccharide, as an effective ingredient of soybean, has various functions, such as antioxidant activity, stabling protein particles in acidic solutions, etc. The single factor experimentation was made with soybean dregs as the material by adopting different ultrasonic wave periods, sold -liquid ratios, extraction temperatures and extraction periods. The extraction conditions were optimized by orthogonal experiment. The factors influencing the extraction rate of soluble soybean polysaceharide were ultrasonic wave period, extraction period, and extraction temperature and sold - liquid ratio. The optimal extraction technological parameters of soluble soybean polysaccharide were： ultrasonic wave period 20 min, extraction temperature 90 ℃, sold - liquid ratio 1 ： 40, extraction period 4 h. And the extracting rate was 3.54%. The method of phenol - sulphate acid was applied to determine the content of soluble soybean polysaceharide. The purity of soybean polysaccharide product was 96.58%.