苦瓜粗多糖提取工艺的优化  

Optimization of Extraction Parameters for Momordica Charantia Polysaccharides

作　　者：黄婧[1] 张名位[2] 辛修锋[1] 张雁[2] 张瑞芬[2] 

机构地区：[1]华南农业大学食品学院 [2]广东省农业科学院生物技术研究所

出　　处：《农业机械学报》2007年第6期112-116,共5页Transactions of the Chinese Society for Agricultural Machinery

基　　金：广东省农业攻关重大专项(项目编号:2003A2030501);广州市科技攻关项目(项目编号:2004Z1-E0081)

摘　　要：运用四元二次回归旋转组合设计法研究了温度、时间、水料比、pH值对苦瓜粗多糖提取率的影响,建立了具有提取条件的数学模型,确定了最优提取条件。试验结果表明,对苦瓜粗多糖提取率影响作用大小的顺序为:温度、pH值、水料比、提取时间。最优提取工艺条件为:温度96℃,时间230min,水料比27,pH值7.5,在该条件下苦瓜粗多糖提取率高达13.29%。By means of orthogonaIIy rotational combination design, the effect of temperature, time, ratio of bitter melon to water, pH on the yield of bitter melon polysaccharides were researched. A quadric regression model of polysaccharides yield was established, the model was significantly fit well and the optimum combination was obtained. The results indicated that the yield of Momordica charantia polysaccharides was affected obviously in decreasing order by temperature, pH, and ratio of water to bitter melon and time. The optimum condition for the extraction is as the following ： extracting temperature is 96℃, extracting time is 230 min, ratio of water to bitter melon is 27, pH is 7.5.

关 键 词：苦瓜 多糖 提取 优化 数学模型 

分 类 号：TS201.1[轻工技术与工程—食品科学]