水溶性大豆多糖的微波浸提工艺优化  

Optimization of Microwave-assisted Extraction of Soluble Soybean Polysaccharides

作　　者：陈姿含[1] 管骁[1] 李景军[2] 

机构地区：[1]上海理工大学医疗器械与食品学院,上海200093 [2]江苏雨润食品产业集团有限公司,江苏南京210041

出　　处：《食品与发酵工业》2012年第10期194-198,共5页Food and Fermentation Industries

基　　金：国家自然科学基金资助项目(31101348;31000780);上海市研究生创新基金资助项目

摘　　要：采用响应面分析法(response surface analysis,RSA)优化了微波浸提低温豆粕水溶性多糖的工艺条件。在单因素实验结果基础上,选取pH值、时间、料水比及微波功率4个因素进行中心组合旋转实验设计(central composite rotatable design,CCRD),并通过RSA对微波浸提水溶性大豆多糖工艺参数进行了优化组合。结果表明:在pH 8.0,料水比(g∶mL)1∶6,提取时间2.6 min,功率380W条件下,水溶性大豆多糖的得率可达5.86%,与验证实验相对误差为0.44%,证明响应面法优化结果是真实有效的。Microwave extraction technology of soluble soybean polysaccharides （SSPS） from low-temperature soy- bean meal was optimized by response surface analysis. Based on the single-factor experiments, four independent vari- ables （pH, ratio of water to raw material, time and microwave power） were chosen to design central composite rotata- ble experiments. Furthermore, the combination of four parameters for microwave extraction of SSPS was obtained. The experiment results showed that the optimum condition was： pH 6.4, ratio of water to material 5 mL/g, time 2min and microwave power 380 WS. Under the above conditions, SSPS yield was achieved 86%. The relative standard differ- ence was only 0.44% between the actual and predictive value of SSPS yield. Hence, the RSA optimization is very ef- fective for microwave extraction technology of SSPS.

关 键 词：微波浸提 水溶性大豆多糖 响应面 优化 

分 类 号：TQ914.1[化学工程]