摘要
验以豆腐坊中豆渣为原料采用超声波辅助提取法提取可溶性大豆多糖,通过研究超声波功率、超声波提取时间、固液比、水浴温度等4个单因素对大豆多糖提取率的影响,确定最佳水平,利用响应面分析设计对大豆多糖提取条件的优化。试验证明提取大豆多糖的最佳条件:超声波提取的功率200 W、超声波提取时间20 min、固液比1∶25(g∶m L,下同)、水浴温度90℃。在此条件下大豆多糖的提取率为1.869%。
Used okara as materials, through ultrasonic assisted extraction method, research on the effects of soluble soybean polysaccharide extraction rate by sing factor test and response surface analysis. Experiments showed that the best conditions of extract soybean polysaccharides：ultrasonic extraction power 200 W, ultrasonic extraction time 20 min, and Solid-liquid ratio 1∶25, bath temperature 90℃. Under this condition, the extraction of soybean polysaccharide was 1.869%.
出处
《食品研究与开发》
CAS
北大核心
2014年第24期66-70,共5页
Food Research and Development
关键词
超声波
豆渣
响应面
ultrasonic
okara
response surface
