摘要
研究超声波辅助提取米糠多糖中温度、时间、加水量、超声功率对多糖提取率的影响,通过单因素实验和正交实验发现,温度对多糖提取率的影响最大,功率对多糖提取结果的影响最小,超声波辅助提取米糠多糖的最佳工艺条件为:温度80℃、时间70min、加水量20倍、功率200W,此时米糠多糖的提取率为1.75%,比热水法的提高了66.98%。
The effect of temperature, time, water addition, and power on the rice bran polysaccharide extracting by ultrasonic was studied. By single-factor experiment and orthogonal test, the result showed that temperature is most important impact, and the power is the weakest, the optimum condition is： 80℃, 70 min, 20 times water addition, 200 W, on this condition, the polysaccharide extraction ratio is 1.75%, compared to hot-water method increased by 66.98%.
出处
《食品科技》
CAS
北大核心
2012年第1期174-176,181,共4页
Food Science and Technology
基金
国际科技合作项目(2009DFA32000)
关键词
米糠
多糖
超声波
rice bran
polysaccharide
ultrasonic
