摘要
在单因素试验中考察了液料比,超声前浸泡温度,超声提取时间和提取次数对玉米须多糖提取率的影响,并运用响应面分析方法进行优化,最终确定了玉米须多糖的最佳超声提取工艺,即液料比为30 mL/g,在60℃下浸泡1 h,然后超声提取30 min,提取3次。采用此工艺,多糖提取率达到1.83%。同时发现其具有促进酸奶中乳酸菌增殖作用。
The influence of liquid-to-material ratio soaking temperature before ultrasonic extraction,ultrasonic extraction time and ultrasonic extraction times,on the extraction rate of polysaccharides from Stigma maydis were studied by single factor analysis.Based on the result of single factor analysis,orthogonal experimental design was used to optimize the extract condition.The results showed that the best conditions were liquid-to-material of 30 mL/g,soaking 1 h at 60℃ before ultrasonic extraction,the ultrasonic extraction time of 30 min,extracting for 3 times.Under this condition the extraction rate of polysaccharides was 1.83%.And the results showed that it could remarkable promote the proliferation of lactobacillus in yogurt.
作者
宫春宇
单佳明
余世锋
李俊众
邢悦
GONG Chun-yu;SHAN Jia-ming;YU Shi-feng;LI Jun-zhong;XING Yue(College of Food and Bioengineering,Qiqihar University,Qiqihar 161006,Heilongjiang,China;Beverage Engineering Technology Research Center of Fruit-Vegetable and Coarse Cereals of Heilongjiang Province,Qiqihar 161006,Heilongjiang,China)
出处
《粮食与油脂》
北大核心
2020年第5期85-89,共5页
Cereals & Oils
基金
国家自然科学基金(31301596)
黑龙江省教育厅基本业务专项-面上项目(135209272)
黑龙江省教育厅基本业务专项(粮头食尾)(LTSW201702)
黑龙江省优质特色果蔬杂粮开发及产业化创新团队项目(135309112)
植物性食品加工技术特色学科专项(YSTSXK201820)。
关键词
玉米须
多糖
超声波法
响应面法
Stigma maydis
polysaccharide
ultrasonic method
response surface methodology(RSM)
