莲子低聚糖超声波—微波辅助提取工艺优化

Optimization of ultrasonic microwave-assisted extraction of oligosaccharide from lotus(Nelumbo nucifera Gaertn.)seeds using response surface methodology

采用响应面分析法对超声波-微波辅助提取莲子低聚糖(LOS)工艺参数进行优化。研究超声时间、超声温度、微波功率、微波时间和液料比5个因素对莲子低聚糖得率的影响。结果表明,莲子低聚糖超声波-微波辅助提取的最佳工艺参数为:超声波时间10 min,超声温度45℃,微波功率100 W,微波时间100min,液料比301(mL/g),该条件下莲子低聚糖得率为(10.525±0.017)%。

Ultrasonic microwave-assisted extraction of oligosaccharides from lotus（Nelumbo nucifera Gaertn.）seeds（LOS）was investigated.The five parameters,ultrasonic time,ultrasonic temperature,microwave power,microwave time and solid to liquid ratio were optimized using the Box-behnken design with a quadratic regression model built by using Response Surface Methodology（RSM）.The highest oligosaccharide yield,（10.525±0.017）%,was obtained under optimal conditions for ultrasonic time,ultrasonic temperature,microwave power,liquid to solid ratio and microwave time at 10 min,45 ℃,100 W,100 min and 301（mL/g）,respectively.