低温豆粕中水溶性多糖的超声萃取技术研究  

Optimization on the Ultrasonic Extraction Technique of Soluble Polysaccharides from Low Temperature Soybean Meal

作　　者：管骁[1] 陈姿含[1] 

机构地区：[1]上海理工大学医疗器械与食品学院,上海200093

出　　处：《大豆科学》2013年第6期825-829,共5页Soybean Science

基　　金：国家自然科学基金(31101348;31000780)

摘　　要：为提高豆粕水溶性多糖的萃取效率,更大限度提高豆粕的综合利用率,以低温豆粕为原料,进行了超声波萃取水溶性大豆多糖的技术条件研究,考察了影响水溶性大豆多糖萃取率的关键因素:pH、料水比、超声时间、超声温度以及超声功率等。在单因素试验基础上,设计L16(54)正交试验对其萃取条件进行了优化。结果表明,超声波法萃取低温豆粕水溶性大豆多糖的最佳工艺条件为:pH6.0,料水比1∶4,萃取时间20 min,萃取温度30℃,超声功率200 W,此条件下水溶性大豆多糖的得率为8.15%。For improving the extraction efficiency of soluble polysaccharide from soybean meal and comprehensive utilization of soybean meal to a large extent, ultrasonic assisted-extraction process of soluble soybean polysaecharides （SSPS）from low temperature soybean meal was studied. In order to improve the yield of SSPS, five independent variables which affected the SSPS yield, namely pH, ratio of raw material to water, ultrasonic time, ultrasonic temperature and ultrasonic power, were systematically investigated. Based on the single-factor experiments result, orthogonal array design L16 （5^4） was conducted to optimize the extraction condition of SPSS. The experiment results indicated that the SSPS yield of 8.15% was obtained under the optimum condition, namely pH2.0, ratio of material to water was 1 ： 4, ultrasonic time 20 min, ultrasonic temperature 40℃, and ultrasonic power of 200 W.

关 键 词：低温豆粕 超声波萃取 水溶性大豆多糖 优化 

分 类 号：TS229[轻工技术与工程—粮食、油脂及植物蛋白工程]