玉米须多糖微波提取工艺及其红外光谱结构分析  

FTIR structure analysis and microwave extraction of polysaccharides from corn silk

作　　者：赵文竹[1] 殷涌光[1] 于志鹏[1] 于一丁[2] 刘静波[2] 

机构地区：[1]吉林大学生物与农业工程学院,长春130022 [2]吉林大学军需科技学院,长春130062

出　　处：《吉林大学学报（工学版）》2012年第2期515-520,共6页Journal of Jilin University:Engineering and Technology Edition

基　　金：吉林省科技厅农业重点项目(20080224)

摘　　要：采用Plackett-Burman设计方法筛选出了影响微波提取玉米须多糖的显著性因素:微波提取温度、提取功率和液固比。在考察影响多糖得率主效应因素变化趋势的基础上,结合最陡爬坡试验进一步逼近最优提取条件,通过中心组合试验及响应面分析优化微波法提取玉米须多糖的工艺条件,得到回归模型。通过数学统计分析可知,所得模型与实际值拟合较好。最后求极大值得到微波法提取玉米须多糖中心组合设计的最优工艺参数为:温度为85℃,功率为400W,液固比为80∶1,此条件下多糖含量实际值为9.36%。另外,红外光谱分析发现多糖类物质具有明显的多糖物质特征吸收峰。The Plackett-Burnam design was applied to screen out the key factors which may affect the content of corn silk polysaccharides extracted bymicrowave irradiation. Three key factors were identified： the microwave extraction temperature, extraction power, and the ratio of liquid to corn silk. The path of steepest ascent was used to approach the optimal region of the extraction condition, which was then further optimized using central composite design and response surface analysis. The regression model was obtained. The optimal extraction condition was obtained as. extraction temperature of 85 ℃, extraction power of 400 W, w＇ater to corn silk ratio of 80. Under such condition the content of extracted corn silk polysaccharides was 9. 36%. In the IR spectrum typical characteristic absorption peaks of polysaccharides were observed.

关 键 词：食品加工技术 微波辐射法 玉米须多糖 中心组合设计 响应面 傅里叶变换红外光谱 

分 类 号：TS209[轻工技术与工程—食品科学]