响应面法优化葡萄酒泥酵母甘露聚糖提取工艺条件  

Optimization of extraction conditions of mannan from waste wine yeast by response surface methodology

作　　者：李颍[1] 杨婷[1] 祝霞[1] 韩舜愈[1] 杨学山[2] 

机构地区：[1]甘肃农业大学食品科学与工程学院,甘肃兰州730070 [2]甘肃农业大学生命科学技术学院,甘肃兰州730070

出　　处：《食品工业科技》2015年第16期294-298,共5页Science and Technology of Food Industry

基　　金：甘肃省农业生物技术研究与应用开发项目(GNSW-2013-21)

摘　　要：目的:优化热水浸提法提取葡萄酒泥酵母甘露聚糖工艺条件。方法:在单因素实验基础上,采用Box-Behnken实验设计,对影响热水浸提甘露聚糖的主要因素进行研究。结果:热水浸提法提取葡萄酒泥酵母甘露聚糖的最佳工艺条件为料液比1∶23(g/m L),浸提温度124℃,浸提时间5 h,浸提次数3次。在此条件下甘露聚糖得率为14.27%,提取效果最佳。结论:此方法绿色环保,成本低,适宜工业化生产。Objective：To optimizing process condition of mannan from waste wine yeast by hot water extraction. Method.The main factors affecting mannan yield were studied by using Box-Behnken experimental design based in single factor experiments. Result：The results showed that the optimal conditions were：solid-liquid ratio 1：23（g/mL）, extracting temperature 124 ℃,extracting time 5 h, extracting times 3. Under these conditions, the yield of mannan reached 14.27% and the effect of extracting was the best. Concultion：This method was green, beneficial for environmental protection,inexpensive and applied to industrialized Ioroduction.

关 键 词：葡萄酒泥酵母 甘露聚糖 热水浸提 得率 

分 类 号：TS209[轻工技术与工程—食品科学]