响应面优化酶法提取鹰嘴豆多糖及其红外光谱分析

Optimization of enzymatic polysaccharides extraction from chickpeas by response surface methodology and infrared spectroscopy analysis

优化了纤维素酶法提取鹰嘴豆多糖工艺,并采用红外光谱对其进行定性分析。在单因素试验基础上,采用响应面法进行优化,得到纤维素酶法提取鹰嘴豆多糖最优工艺条件:酶解时间38.46 min、液料比24.21:1、酶解温度53.03℃、加酶量1.11%,在此条件下多糖得率为13.52%,模型方程理论预测值为12.94%,两者相对误差小于5%。由红外光谱分析可知所得提取物为多糖类物质。

To optimize the enzymatic extraction of polysaccharides from chickpeas and the polysaccharides extraction was analyzed by infrared spectroscopy. Based on the single factor experiment, response surface methodology was used to obtain a cellulose enzymatic extraction of polysaccharides from chickpeas： reaction time 38.46 min, liquid ratio 24.21：1, reaction temperature 53.03 ℃, enzyme dosage 1.11%. The yield of polysaccharide was 13.52%, and the theoretical model equations predictive value was 12.94%. The relative error was less than 5%. The infrared spectroscopy analysis showed that the extraction is polysaccharide compound.