超声辅助热水浸提韭菜籽粕多糖工艺优化

Optimization of process in extracting polysaccharides by ultrasonic-assisted hot water from Chinese Leek seed meal

为充分利用和开发韭菜籽粕资源,本文采用响应面分析法(RSM)优化超声辅助热水浸提韭菜籽粕多糖的提取工艺。结果表明影响韭菜籽粕多糖提取工艺的因素主次顺序为:超声温度、超声时间、料液比。韭菜籽粕多糖提取的最佳工艺条件为:超声温度70℃,超声时间30 min,韭菜籽粕料液比1:30,在此条件下韭菜籽粕多糖得率可达到2.971%。

In order to make full use of and develop Chinese leek seed meal resources,Response Surface Method(RSM)was used to optimize the extraction process of ultrasound-assisted hot water extraction of Chinese leek seed meal polysaccharides.The results showed that the effect order of the three factors on the Polysaccharides extraction from Chinese leek seed meal was ultrasonic temperature,ultrasonic time,material liquid ratio.The optimum conditions for extracting polysaccharides were as follows,material liquid ratio was 1:30,ultrasonic temperature was 70℃,ultrasonic time was 30 min.Under these conditions,the yield of leek seed polysaccharides reached 2.971%.