超声波辅助碱提沁洲黄小米多糖工艺条件优化  

Process Optimization for Ultrasound-assisted Alkali Extraction of Polysaccharides from Qinzhouhuang Millet

作　　者：王玺[1] 雷海英[1] 靳志强[1] 白变霞 

机构地区：[1]长治学院,山西长治046000

出　　处：《食品研究与开发》2016年第7期111-114,共4页Food Research and Development

基　　金：长治学院校级课题<"沁州黄"小米与其余小米品系粗纤维和脂肪含量的对比分析>(2013205)

摘　　要：以沁州黄小米为材料,采用超声波辅助碱提法提取其中的多糖。用单因素试验来考察碱液浓度、超声功率、超声时间和液固比在提取过程中对沁州黄小米多糖得率的影响。正交试验结果表明这4个因子对沁州黄小米多糖得率影响作用大小顺序为:液固比>超声波处理时间>超声功率>碱液浓度;得到的多糖提取最佳工艺条件组合:碱浓度0.8 mol/L,超声波处理时间15 min,超声功率97.5 W,液固比30∶1(m L/g),此优化工艺条件下多糖的得率达到70.29%。该研究为沁州黄小米中多糖物质的最优化提取和利用提供参考。Extraction process of Qinzhouhuang millet polysaccharides was investigated using the method of ultrasound-assisted alkali extraction method. The effects of alkali concentration, ultrasonic power, liquid-solid ratio and ultrasonic time on the yield of polysaccharides from Qinzhouhuang millet were surveyed by single factor experiment. The results showed that extracting rate of the polysaccharides was effected by solid ratio, ultrasonic time, ultrasonic power and alkali concentration successively. The optimum technological condition combination was alkali concentration with 0.8 mol/L, ultrasonic power with 97.5 W, ultrasonic time with 15 min,and liquid-solid ratio with 30 ∶ 1（ m L/g）. Under this optimized condition, the extracting rate of the polysaccharides from Qinzhouhuang millet was 70.29 %.

关 键 词：多糖 超声波辅助 碱提 沁州黄小米 

分 类 号：TS213.3[轻工技术与工程—粮食、油脂及植物蛋白工程] TQ464.1[轻工技术与工程—食品科学与工程]