摘要
以黄秋葵花为原料,在单因素试验的基础上,采用响应面分析法,优化了超声辅助提取果胶多糖工艺。结果表明,超声辅助提取黄秋葵花果胶多糖的最优工艺为提取温度55℃、提取时间30 min、超声功率85.5 W、料液比1∶40(g/m L),黄秋葵花果胶多糖提取率为12.62%,与预测值相近,说明模型拟合良好,该优化工艺准确可行。同时,提取的黄秋葵花果胶多糖具有较好的体外抗氧化活性,是一种潜在的天然抗氧化活性成分。
Based on one-factor-at-a-time experiments, response surface methodology was employed to optimize the ultrasound-assisted extraction of pectic polysaccharide from okra flowers. The optimal conditions were determined as follows: extraction temperature, 55 ℃; extraction time, 30 min; ultrasonic power, 85.5 W; and raw material-to-water ratio,1:40 (g/mL). Under these conditions, the experimental yield of pectic polysaccharide was 12.62%, which was well matched with the value predicted by the developed model. Furthermore, the pectic polysaccharide from okra flowers exhibited significant antioxidant activities in vitro and could be developed as a potential natural antioxidant ingredient in the food industry.
作者
宋思圆
苏平
王丽娟
邹明明
孙昕
SONG Siyuan;SU Ping;WANG Lijuan;ZOU Mingming;SUN Xin(College of Biosystems Engineering and Food Science, Zhejiang University, Hangzhou 310058, China)
出处
《食品科学》
EI
CAS
CSCD
北大核心
2017年第2期283-289,共7页
Food Science
关键词
黄秋葵花
果胶
超声辅助提取
响应面分析
抗氧化
okra flowers
pectic polysaccharide
ultrasound-assisted extraction
response surface methodology
antioxidant activities