红稗多糖提取工艺优化及其流变学特性研究  

Optimization of the extraction technique of polysaccharides from Baccage sedge and investigation on its rheological property

作　　者：李泽秀[1] 母应春[1] 黎以鸾 袁浩峰 文飞[1] 苏伟[1] 

机构地区：[1]贵州大学酿酒与食品工程学院,贵阳550025

出　　处：《食品科技》2015年第12期148-153,共6页Food Science and Technology

基　　金：贵州省科学技术基金项目(黔科合J字[2012]2142号);贵州省科技厅农业攻关项目(黔科合NY[2013]3052号)

摘　　要：以优化红稗多糖提取工艺并研究红稗多糖溶液流变学特性为研究目的。方法:以红稗多糖提取率为响应值,选定4因素(超声时间、料液比、水提时间、水提温度),根据中心组合(BoxBenhnken)试验设计原理采用4因素3水平的响应面分析法;通过测定不同条件处理下红稗多糖的黏度变化,对红稗多糖的流变性进行研究。试验结果表明:超声辅助提取红稗多糖最优条件为超声时间25 min、料液比1:38 mg/m L、水提温度80℃、水提时间1.7 h,试验结果多糖实际提取率为23.82%;红稗多糖黏度随温度的升高,热处理时间增加,Vc、H_2O_2和金属离子(Na^+、Ca^(2+)、Al^(3+))添加量的增加而下降,随红稗多糖浓度的增大而升高,在强酸或强碱条件下,黏度下降。The purpose of this study was to optimize the of polysaccharides from Baccage sedge（BSP） by the method of ultrasonic and to investigate the rheological property of polysaccharides.Four factors including ultrasonic time,solid–liquid ratio,extraction temperature and extraction time were selected to maximize the yield of polysaccharides.The Box-Benhnken experimental design with 4 factors and 3 levels was performed,and the reological properties of BSP was studied by measuring the viscosity changing of polysaccharide in different conditions.Result showed that the optimum extraction conditions were as follows：optimal ultrasonic time of 25 min,ratio of solid-to-liquid 1：38 mg/m L,extraction temperature of 80 ℃ and extraction time of 1.7 h.The extraction ratio was 23.20% under the optimal extraction conditions.Its viscosity decreased with the increase of the temperature,treatment time and addition of Vc、H2O2、metallic ions（Na＋、Ca2＋、Al3＋）.And viscosity of solution was raised with the increasing of concentration,but its viscosity increased under the strong acid or alkali conditions.

关 键 词：红稗 多糖 响应面 黏度 

分 类 号：TS210.9[轻工技术与工程—粮食、油脂及植物蛋白工程]