微波辅助提取紫薯蓣中多糖工艺的研究  

Study on optimization of microwave-assisted extraction method of polysaccharides from purple yam

作　　者：王泽锋[1] 石玲[1] 苏一兰[1] 闵勇[1] 

机构地区：[1]红河学院理学院,云南蒙自661199

出　　处：《食品工业科技》2014年第4期256-260,共5页Science and Technology of Food Industry

基　　金：云南省科技厅应用基础研究项目(2013FZ120)

摘　　要：为优化微波辅助提取紫薯蓣中多糖的提取方法,在单因素实验基础上,选取提取时间、提取温度、料液比、微波功率为自变量,多糖含量为响应值,采用中心组合(Box-Behnken)实验设计方法,研究各自变量及其交互作用对多糖含量影响,采用Design-Expert软件,建立了多糖含量与提取过程中各因素的二次多项式模型,并通过响应面优化法分别确定紫薯蓣多糖提取最佳工艺为:提取温度90℃、提取时间30min,料液比1∶30(g∶mL)、微波功率为900W,提取多糖的预测值为2.84%,经过实验验证,紫薯蓣多糖的含量为2.852%,与预测值的相对误差为0.42%。In order to optimize the extraction method of polysaccharides from purple yam by microwave-assisted extraction. Based on single-factor experiments. extraction time. extraction temperature. solid -solvent ratio and microwave power were selected as influencing factors and the content of polysaccharides as response during extraction. The experiment method was designed according to Box -Behnken central composite experiment. which studied each variable and their interactions effects on the contents of polysaccharide. The quadratic multinomial model on the contents of polysaccharide and each factor was established by using the DesignExpert software. The optimum reactive condition of extracting process was determined by means of response surface method. The results showed that the optimum ultrasonic conditions for polysaccharide were extraction temperature 90℃ , extraction time 30m in. solid -solvent ratio 1 ：30 （g ：ml.） microwave power 900W. under which the highest extraction rate of polysaccharides reached with verified value being of 2.852% and the relative error was 0.42% which compared to the predictive value being of 2.84%.

关 键 词：紫薯蓣 多糖 响应面优化法 微波辅助提取 

分 类 号：TS201.1[轻工技术与工程—食品科学]