微波辅助酸法提取菜籽粕多糖的工艺条件优化及其性质研究  

Study on properties and microwave-assisted extraction by acid method of polysaccharides from rapeseed cake

作　　者：张哲[1] 李嘉乐[1] 朱沛沛[1] 刘军海[1] 

机构地区：[1]陕西理工学院化学与环境科学学院,陕西汉中723001

出　　处：《中国饲料》2014年第13期8-12,共5页China Feed

基　　金：陕西理工学院大学生创新实验(UIRP12008)

摘　　要：试验采用微波辅助酸法提取菜籽粕多糖。在正交试验的基础上通过Box-Behnken中心组合进行三因素三水平试验,对多糖的提取工艺进行优化。结果表明:最佳提取工艺为盐酸浓度0.3 mol/L、微波功率200 W、微波时间8 min、料液比1∶26(g/mL)、微波温度63℃,在此条件下,菜籽粕多糖的提取率达3.1763%。多糖的性质研究结果表明:菜籽粕多糖有一定的清除羟自由基能力,最大清除率达85.79%;Fe3+和Co2+对多糖稳定性影响较大,在配制饲料时应避免直接接触。The microwave-assisted extraction technology of polysaccharides from rapeseed cake by acid method was studied.The extraction technologies were optimized using 3 factors and 3 levels Box-Behnken central combination design based on the orthogonal test.The results showed that：the optimum conditions were the concentration of hydrochloric acid 0.3 mol/L,microwave power 200 W,microwave treatment 8 min,microwave temperature 63 ℃,ratio of solid of solvent 1∶26（g/mL）.The extraction rate of polysaccharides was 3.1763%under optimal extraction conditions.The results of properties experiment showed that rapeseed cake polysaccharides had certain activities to scavenge ＆#183;OH and the highest scavenging ratio was 85.79%;Fe^3＋and Co^2＋ had great effect on the stability of polysaccharide,and should be avoided during feed preparation.

关 键 词：菜籽粕 多糖 微波提取 性质 

分 类 号：S816.9[农业科学—饲料科学]