摘要
以宁紫1号紫甘薯为原料,以提取时间、提取温度和料液比三个因素进行中心组合设计,利用响应面法及Design Expert软件,对紫甘薯非淀粉多糖提取得率的二次多项数学模型解逆矩阵分析得出最佳工艺条件,即提取温度68℃、提取时间4 h、料液比1∶30,此时非淀粉多糖得率最大(11.67%±0.03%),与预测值(11.65%)一致。
With Ningzi No. 1 purple sweet potato as the raw material,using response surface method and the software of Design Expert,the effects of different temperature,time and the ratio for material and liquid on the extraction yield of NSP from purple sweet potato were investigated and the optimal conditions were obtained by the inverse matrix of quadratic polynomial mathematical model of NSP from purple sweet potato's extraction yield as following:extraction temperature of 68 ℃,extraction time of 4 hours and the ratio for material and liquid 1 ∶ 30. Under this condition,the NSP yield was( 11. 67 ± 0. 03) %,which was in agreement with the prediction( 11. 65%).
出处
《江苏调味副食品》
2014年第4期20-24,共5页
Jiangsu Condiment and Subsidiary Food
基金
淮安市科技支撑计划(农业)项目(SN13055)
关键词
紫甘薯
非淀粉多糖
提取
优化
purple sweet potato
non-starch polysaccharides
extraction
optimization
