响应面法优化超声波辅助提取柿子多糖工艺的研究  

Optimization of Ultrasonic-assisted Extraction of Polysaccharide from Persimmon by Response Surface Methodology

作　　者：陈湘宁[1] 李宇华[1] 丁轲[1] 黄漫青[1] 

机构地区：[1]北京农学院食品科学学院,北京102206

出　　处：《中国食品学报》2012年第7期105-111,共7页Journal of Chinese Institute Of Food Science and Technology

基　　金：北京市中青年骨干项目(PHR201008416);北京市优秀人才项目(2010D005021000002)

摘　　要：为优化柿子多糖的超声波提取工艺,采用单因素和响应面试验研究超声波提取的液料比、提取温度、超声功率及超声时间对磨盘柿多糖提取效果的影响。研究表明:最佳提取工艺条件为液料比18.04mL/g,提取时间32.12min,超声功率405.30W,提取温度40℃。在该条件下磨盘柿多糖提取率的预测值为15.49%,验证值为15.23%,误差为1.71%。经比较,超声波辅助提取柿子多糖的得率比传统水提法提高了51.71%。To obtain the optimum Uhrasonic-assisted extraction technology of polysaccharlde from Mopan persimmon, the single-factor extraction tests and response surface analysis were employed to optimize the technological conditions, in- cluding liquid/solid ratios, extraction temperature, ultrasonic processing time and power. The results indicated that the optimal extraction conditions were liquid/solid ratio of 18.04 mL/g, ultrasonic processing time of 32.12 rain, ultrasonic power of 405.30 W and extraction temperature of 40 ℃ respectively, under these conditions, the predictive maximum yield of polysaccharide from Mopan persimmon was 15.49%, the validation value was 15.23%. The relative error between them was 1.71%. The extration rate of polysaccharide obtained by Ultrasonic-assisted extraction technology is 51.71% higher than by the traditional water extraction method.

关 键 词：柿子多糖 超声波提取 响应面分析 

分 类 号：TQ914.1[化学工程]