微波辅助提取大豆皮果胶工艺参数优化  

Optimizing the Parameters of Microwave Assisted Extraction of Pectin from Soy Hull through Uniform Design

作　　者：刘贺[1,2] 郭晓飞[1] 高虹妮[1] 刘剑侠[1] 刘昊东[1] 朱丹实[1,2] 

机构地区：[1]渤海大学生物与食品科学学院,辽宁锦州121000 [2]辽宁省高校食品质量安全与功能性食品研究重点实验室,辽宁锦州121000

出　　处：《食品与发酵科技》2010年第5期37-40,共4页Food and Fermentation Science & Technology

基　　金：辽宁省教育厅高校重点实验室项目(2009S001);辽宁省教育厅高校一般项目(L2010008)

摘　　要：本论文研究了微波辅助提取大豆皮果胶的工艺参数,利用均匀设计对料液比、草酸铵质量分数、pH值及微波作用时间等因素进行了优化,获得了线性回归方程及多项式二次回归方程,二次回归方程较好地表征了果胶提取率与影响因素之间的回归关系。利用Excel2003进行规划求解,得到最优的工艺条件,对料液比这一因素水平进行调整后,当其值为1:25,草酸铵质量分数为1.1%,微波作用时间为11min时,果胶的提取率可达23.87%,远高于其他方法的提取率。但果胶产品的蛋白含量较高,有待于进一步纯化。This paper discusses parameters of microwave-assisted extraction of soy hull pectin.Using uniform design to optimizing parameters such as ratio of liquid,ammonium oxalate concentration,pH,and microwave irradiation time,a linear regression equation and polynomial quadratic regression equation were obtained.The polynomial quadratic regression equation could characterize the influence of pectin extraction and the regression relationship between the factors.Regulate solving through Excel 2003,the optimal conditions for liquid ratio adjusted for the level of this factor,when its value is 1：25,ammonium oxalate concentration of 1.1%,microwave irradiation time was 11 minutes,the yield of pectin could reach 23.87%,which is much higher than other extraction methods.However,higher protein content was found in pectin products,which should be further purified.

关 键 词：大豆皮 果胶 均匀设计 微波辅助提取 

分 类 号：TS201.1[轻工技术与工程—食品科学]