响应面法优化超声波辅助提取状元豆多糖工艺  

Optimization of ultrasonic-assisted technology for polysaccharides extraction from champion beans using response surface methodology

作　　者：黎英[1] 尤双圳 赖丹妮[1] 陈雪梅[1] 石小琼[1] 

机构地区：[1]龙岩学院

出　　处：《食品与发酵工业》2015年第4期223-229,共7页Food and Fermentation Industries

基　　金：福建省教育厅科研项目(JA13310)

摘　　要：通过单因素试验和Box-Behnken中心组合试验设计,考察了在超声波环境下液固比、超声功率、超声时间和提取温度对状元豆多糖提取率的影响,并对状元豆多糖提取工艺条件进行优化。结果表明:对状元豆多糖提取率的影响次序为,超声功率>超声时间>液固比>提取温度。状元豆多糖最佳提取工艺参数是:液固比39∶1(m L∶g),超声功率319 W,超声时间2.7 h,提取温度48℃,提取率为6.74%,并通过精密度、稳定性及重复性实验和回收率实验证明方法可行。The single factor experiment and Box-Behnken experiment were designed to study the effects of liquidsolid ratio,ultrasonic power,ultrasonic time and extraction temperature on the extraction yield of polysaccharides from champion beans. Then the parameters for polysaccharides extraction were optimzied. Analysis of variance showed that ultrasonic power could have a greater impact on the extraction rate of polysaccharides,then was the ultrasonic time and liquid-solid ratio,the last was extracting temperature. The optimal conditions of ultrasonic-assisted extraction technology for polysaccharides were： liquid-solid ratio 39∶ 1（ m L∶ g）,ultrasonic power 319 W,ultrasonic time 2. 7 h and extracting temperature 48 ℃. Under these conditions,the extraction rate was 6. 74%. The extraction conditions were also proved by precision,stability and repeatability tests and the recovery experiment.

关 键 词：状元豆 多糖 超声提取 响应面分析 

分 类 号：TS255.3[轻工技术与工程—农产品加工及贮藏工程] TQ281[轻工技术与工程—食品科学与工程]