摘要
为优化油茶饼粕多糖的超声波辅助提取工艺,在单因素试验的基础上,运用响应面分析法,研究超声波提取温度、超声功率、超声波提取时间对多糖提取率的影响。建立多糖提取率的二次回归方程,并确定超声波辅助提取油茶饼粕多糖最佳条件为:超声波提取温度58℃,超声波处理时间20 min,超声波功率440 W,料液比选用单因素试验得到的最佳水平220∶1(m L/g),此时得到的平均提取率为10.31%。
The ultrasonic wave-assisted extraction of polysaccharides from camellia seed cake was optimized by response surface methodology. According to the single factor experiment, three levels of the factors (ultrasonic wave power, ultrasonic wave irradiation time, solid-liquid ratio) were selected for the Box-Behnken factorial design to establish a quadric regression equation for describing the yield of polysaccharides. By response surface analysis, the optimal ultrasonic wave-assisted extraction conditions were obtained as follows: ultrasonic wave power of 440 W for 20 rain with liquid-solid ratio of 220 : 1 (mL/g) and extraction temperature of 58 ℃, resulting in a polysaccharide yield as high as 10.31%.
出处
《食品研究与开发》
CAS
北大核心
2017年第20期37-41,共5页
Food Research and Development
基金
浙江省木本粮油产业科技创新团队项目"油茶饼粕中茶籽多糖的提取与纯化研究"(2011R50030-2)
浙江省自然科学基金项目"板栗果肉褐变近红外无损检测关键技术研究"(Y3110450)
关键词
响应面分析
油茶饼粕
多糖
超声波辅助提取
优化
response surface analysis
camellia seed cake
polysaccharides
ultrasonic wave-assisted extraction
optimization