响应面微波辅助酶法提取油茶枯水溶性膳食纤维的工艺优化

Optimizing microwave extraction technology of soluble dietary from camellia cakes with response surface methodology

为了提高油茶枯有效利用率,利用微波辅助酶法提取油茶枯中的水溶性膳食纤维(SDF),在微波功率、酶解时间、p H、酶用量4个单因素实验基础上,利用Box-Behnken的中心组合设计原理进行响应面设计优化提取工艺参数。结果表明:在微波功率为450 W、酶用量0.7%、酶解时间2 h、p H为5.0下,油茶枯SDF得率可达15.63%,与SDF的提取理论值比较,其相对误差约为0.45%,且重复性也很好,因此该优化提取工艺参数准确可靠。

Microwave assisted enzymaticd was used to extract soluble dietary fiber（SDF） from oil-tea camellia cakes to improve the utilization rate of camellia cakes,based on the single factor experiments. Box-Behnken central composite design principles were used to select the power of microwave, pH,enzyme dosage and time as four parameters of response surface design to optimize extraction process. The results showed that the amount of an enzyme 0.7% ,extraction time 2 h,pH 5.0 and microwave power 450 W. The rate of SDF was 15.63%,comparison of theor-etical values with SDF,the relative error of SDF was 0.45%,and repeatability was very good. Therefore the optimization of processin parameters for extraction was accurate and reliable.