摘要
通过单因素试验研究料液比、超声功率、提取时间、提取温度对黄米中多糖提取率的影响,再利用正交试验法优化最佳提取工艺条件,得出最佳提取工艺参数:料液比1∶23 (g/mL)、超声功率100 W、提取温度70℃、提取时间40 min,该条件下黄米中多糖的提取率为7.35%。
The effects of solid-liquid ratio, ultrasonic power, extraction time and extraction temperature on extraction efficiency were discussed by single factor experiment, and then the extraction conditions were optimized by orthogonal array design. The optimal parameters were obtained as follows: solid-liquid ratio 1 ∶ 23(g/mL), ultrasonic power 100W, extration time 40 min, and the extraction temperature 70 ℃. Uuder these conditions, the extraction ratio was 7.35 %.
作者
钱施凯
李桂林
杨爽
吴琼
QIAN Shi-kai;LI Gui-lin;YANG Shuang;WU Qiong(School of Chemistry & Chemical Engineering,Xuzhou University of Technology,Xuzhou 221018,Jiangsu,China)
出处
《粮食与油脂》
北大核心
2019年第3期73-75,共3页
Cereals & Oils
基金
江苏省高等学校自然科学研究项目资助(18KJB150031)
徐州工程学院培育项目(XKY2017115)
徐州工程学院大学生创新创业训练计划项目(xcx2018153)
关键词
正交试验法
超声
黄米
多糖
orthogonal test method
ultrasound
yellow rice
polysaccharide
