超声波辅助酶解技术提取香蕉低聚糖  

Ultrasonic-assisted enzymatic extraction of banana oligosaccharide

作　　者：白永亮[1] 温海祥[1] 董华强[1] 

机构地区：[1]佛山科学技术学院食品与园艺学院,佛山528000

出　　处：《食品科技》2016年第1期160-164,共5页Food Science and Technology

基　　金：佛山市科技计划项目(2014GA000425;2014AG10007)

摘　　要：采用超声波结合果浆酶酶解技术提取香蕉低聚糖。首先研究了不同成熟度香蕉中低聚糖含量的变化趋势,然后在单因素实验的基础上,应用Box-Behnken中心组合实验设计建立数学模型,进行响应面分析。结果表明:当香蕉达到完全成熟,并进入过熟阶段后,低聚糖含量基本保持稳定。超声波辅助酶解技术提取香蕉低聚糖的最佳工艺为超声功率506 W、酶添加量0.11%、提取温度45.72℃、提取时间127 min,在此条件下,香蕉低聚糖得率可达到18.82%。In this study, banana oligosaccharide was extracted by ultrasonic-assisted enzymatic hydrolysis. Firstly, the content of oligosaccharides in bananas with different maturity was studied. Based on single factor experiments, the mathematical model was established by Box-Behnken central composite design. The optimal extraction conditions were explored by response surface analysis. The results showed that when bananas were ripe completely and overripe, the content of oligosaccharides remained stable generally. The optimal extraction conditions were as follows： ultrasonic power of 506 W, enzyme dosage of 0.11%, extraction temperature of 45.72 ℃, extraction time of 127 min. Under this optimal conditions, the extraction rate of banana oligosaccharide was 18.82%.

关 键 词：香蕉 低聚糖 超声波 酶解 

分 类 号：TS255.1[轻工技术与工程—农产品加工及贮藏工程]