超声波和微波辅助提取大豆低聚糖的工艺比较  

Comparison of ultrasonic-assisted and microwave-assisted extraction of oligosaccharides from high denatured soybean meal

作　　者：宋春丽[1,2] 王文侠[1,2] 曾风彩 谭笑[1,2] 

机构地区：[1]齐齐哈尔大学食品与生物工程学院,黑龙江齐齐哈尔161006 [2]齐齐哈尔大学农产品加工黑龙江省普通高校重点实验室,黑龙江齐齐哈尔161006

出　　处：《食品与机械》2011年第2期47-50,共4页Food and Machinery

基　　金：黑龙江省教育厅资助项目(编号:1151gzd23);黑龙江省科技攻关项目(编号:GB08B401-03)

摘　　要：以高温变性豆粕为原料,采用超声波法和微波法辅助提取大豆低聚糖。通过正交试验对提取条件进行优化,并采用HPLC法确定该低聚糖的组成。结果表明,采用超声波法提取大豆低聚糖的最佳工艺条件为pH 9.5,料水比1∶15(m∶V),70℃,超声功率302 W,频率25 kHz,提取时间30 min。该条件下,大豆低聚糖得率为12.03%,其中功能性低聚糖占总糖的49.04%。采用微波法提取大豆低聚糖的最佳工艺条件为pH 9.0,料水比1∶15(m∶V),提取时间30 min,微波功率600 W。该条件下,大豆低聚糖得率为12.56%,其中功能性低聚糖占总糖的38.49%。综合考虑,微波法提取低聚糖的效果优于超声波法。High denatured soybean meal was used as material to extract oligosaccharides by ultrasonic and microwave extraction.Based on the single experimental results,the orthogonal experiment was designed to obtain optimized technology for extracting oligosaccharides from high denatured soybean meal and HPLC was used to determine the composition of functional oligosaccharides.The results showed that the optimum conditions to extract soy oligosaccharides by ultrasonic extraction were： pH 9.5,solid-liquid ratio of 1∶15,70 ℃,the power of 302 W,25 kHz,30 min.Under these conditions,the yield of soy oligosaccharides was 12.03%,the content of functional soy oligosaccharides was 49.04%.The optimum conditions to extract soy oligosaccharides by microwave extraction were： pH 9.0,the liquid-solid ratio of 1∶15,600 W,30 min.Under these conditions,the yield of soy oligosaccharides was 12.56%,the content of functional soy oligosaccharides was 38.49%.Microwave extraction is still the preferred method for extracting oligosaccharides.

关 键 词：高温变性豆粕 大豆低聚糖 超声波 微波 

分 类 号：TS201.2[轻工技术与工程—食品科学]