均匀设计法优化超声波提取果酒黑莓渣中多糖的工艺  

Optimization of Ultrasonic Extraction of Polysaccharides from Blackberry Residue by Uniform Design Method

作　　者：汪洪涛[1] 陈成[1] 杨爱萍[1] 朱宏林[1] 罗茜[1] 

机构地区：[1]江苏经贸职业技术学院食品系江苏省食品安全工程技术研究开发中心,江苏南京211168

出　　处：《酿酒科技》2015年第8期90-92,95,共4页Liquor-Making Science & Technology

基　　金：江苏经贸职业技术学院重点课题资助项目(JSJM1411)

摘　　要：对黑莓果酒生产过程中产生的黑莓渣进行多糖提取研究,为黑莓副产物的综合开发利用提供理论依据。以多糖的提取率为考察指标,采用单因素试验和均匀设计试验,来优化黑莓渣中多糖的最佳提取工艺。结果表明,黑莓渣多糖的最佳提取工艺条件为复合纤维素酶用量2%,液料比26∶1,超声时间32 min,提取温度42℃,在此工艺条件下多糖的提取率为4.4%。The extraction of polysaccharides from blackberry residue in blackberry wine production was studied in order to provide theoretical basis for the comprehensive development and utilization of blackberry by-products. The extraction rate of polysaccharides was used as the in-dex and single factor test and uniform design test were adopted to optimize the extraction conditions as follows：the use level of complex cellu-lase was 2%, liquid-solid ratio was 26∶1, ultrasonic time was 32 min and extraction temperature at 42. Under the above conditions, the extrac-tion rate of polysaccharides was 4.4%.

关 键 词：黑莓渣 多糖 均匀设计法 超声提取 果酒 

分 类 号：TS261.9[轻工技术与工程—发酵工程] TQ281[轻工技术与工程—食品科学与工程]