响应面法优化燕麦全粉中淀粉的碱法提取工艺

Process Optimization for Alkaline Method Solvent Extraction of Oat Starch from Whole oat Flour by Response Surface Analysis

利用响应面分析法(RSM)对燕麦全粉中淀粉的提取工艺进行优化。在单因素试验的基础上,采用中心组合(Box-Benhnken)设计对pH值、液料比和搅拌时间进行优化探讨。结果表明:碱法提取燕麦全粉中淀粉的最佳工艺参数为pH值9.26、液料比8.44(mL/g)、搅拌时间2.38h。在此条件下提取相对质量分数可达40.3115%,为进一步的工业生产提供了技术参考。

The purpose of the current study was the optimization of the process for the solvent extraction of oat starch from whole oat flour with alkaline method. Box - Benhnken response surface methodology （ RSM } was adopted to study the key parameters of pH, the ratio of solvent to material and mixing time effect on the optimization of the process. The results indicated that the optimum conditions for the extraction of oat starch from whole oat flour with alkaline method to be： pH of 9.26, the ratio of solvent to material d 8.44 [ mL/g） and mixing time of 2.38h. Under these conditions, the maximum extraction rate of oat starch was up to 40.3115%, and provide the technical reference for the further industrial production.