荠蓝胶提取工艺的优化  

Optimization of the Technology for Extracting Camelina Sativa Gum from its Seed Shell

作　　者：李泽珍[1,2] 陈敏[1] 戴蕴青[1] 狄建兵[2] 

机构地区：[1]中国农业大学食品科学与营养工程学院,北京100083 [2]山西农业大学食品科学与工程学院,山西太谷030801

出　　处：《中国食品学报》2010年第2期142-148,共7页Journal of Chinese Institute Of Food Science and Technology

摘　　要：研究荠蓝籽皮中荠蓝胶的提取工艺。在单因素试验的基础上,选定浸提温度、时间、液料比3个因素的3个水平做二次通用旋转设计试验,以优化荠蓝胶提取工艺。试验结果表明,各因子对荠蓝胶得率的影响大小依次为浸提时间、液料比、温度,且均达到极显著水平。当提取温度61℃,提取时间3.5 h,液料比33∶1时,荠蓝胶得率达到极大值,黏度值也较大。此条件下荠蓝胶得率的理论最高值为25.82%,验证值为25.34%。荠蓝胶得率的回归模型拟合性好。荠蓝胶的主要成分是多糖和蛋白质。The technology for extracting camelina sativa gum from its seed shell was investigated.After single-factor experiments,three levels of the factors including extraction temperature,extraction time and the ratio of water to seed shell were selected to the current,rotational and combinational design experiment.Experimental results indicated that extraction temperature,the ratio of water to seed shell and extraction time affected the yield of camelina sativa gum remarkably.When the extraction parameters were composed of 61 ℃,3.5 hours and 33∶1 ratio of water to seed shell,the yield of camelina sativa gum,whose theoretical value was 25.83%,reached the maximum with a verified value of 25.34%.The model for the yield significantly fit well and the optimum combination was obtained by response surface analysis.And the camelina sativa gum was mostly composed of polysaccharide and crude protein.

关 键 词：荠蓝籽皮 荠蓝胶 提取 工艺优化 组成分析 

分 类 号：TQ461[化学工程—制药化工]