超声辅助酸提花生粕多糖的工艺研究  

Study on ultrasonic wave-assisted acid extraction of polysaccharides from peanut meal

作　　者：熊莉[1] 王承明[1] 

机构地区：[1]华中农业大学食品科学技术学院农业部食品安全评价重点开放实验室,武汉430070

出　　处：《食品科技》2010年第5期204-207,共4页Food Science and Technology

基　　金：国家"十五"重大科技专项资助项目(2001BA501A20);湖北省重大科技攻关项目(2006AA201B32)

摘　　要：研究用超声波技术提取花生粕多糖,考察超声温度、超声功率、酸液浓度、超声处理时间、浸提固液比对多糖提取率的影响,并以正交设计优化工艺条件。结果表明:最佳提取工艺条件为超声功率80W、碱液浓度0.2mol/L、超声温度60℃、超声处理时间30min、浸提固液比1:15,此条件下,多糖提取率为5.6%。Ultrasonic wave was applied for extraction of polysaccharides from peanut meal with acid.Effects of ultrasonic temperature,ultrasonic power,ultrasonic time,acid centration and material-liquidratio on extraction yield of polysaccharides were investigated,and the extraction process conditions were optimized by orthogonal design.Results showed that the optimum technological conditions are ultrasonic temperature 75 ℃,power 60 W,time 30 min,acide concentration 0.2 mol/L and material-liquidratio 1：15.Under these conditions,the yield of polysaccharides is 5.6%.

关 键 词：花生粕多糖 酸提 超声波辅助提取 

分 类 号：TS201.2[轻工技术与工程—食品科学]