响应面优化超声波-微波协同提取高粱醇溶蛋白工艺  

Optimization of Ultrasonic/Microwave-Assisted Extraction of Kafirin from Sorghum Corn Flour by Response Surface Methodology

作　　者：刘振春[1] 耿存花 孙慧娟[1] 韩宇[1] 

机构地区：[1]吉林农业大学食品与科学工程学院,吉林长春130118

出　　处：《食品科学》2014年第4期21-25,共5页Food Science

基　　金：吉林省科技发展项目(2011026)

摘　　要：以高粱种子为原料,采用超声波-微波协同辅助提取高粱醇溶蛋白。在单因素试验结果的基础上利用响应面法优化高粱醇溶蛋白提取工艺,建立提取工艺回归数学模型。结果表明:最佳提取工艺条件为超声时间26 min、液料比10∶1(mL/g)、微波时间260 s,在该条件下高粱醇溶蛋白的得率为6.79%,与理论得率接近,可为实际生产提供理论依据。In this study, a high-yield method for the extraction of kafirin from sorghum corn flour was developed by using an integrated ultrasonic and microwave reaction system. On the basis of single-factor experiments, the response surface methodology was used to optimize the extraction process. The results indicated that the optimum conditions for extraction were as follows： ultrasonication for 26 rain and subsequent microwave treatment for 260 s at a solvent-to-solid ratio of 10：1 （mL/g）. Under these conditions, the extraction yield of kafirin was experimentally observed to be 6.79%, which was close to the theoretically predicted value. This study can provide theoretical evidence for practical production.

关 键 词：高粱醇溶蛋白 超声波一微波辅助 响应面法 

分 类 号：TS210.4[轻工技术与工程—粮食、油脂及植物蛋白工程]