响应面优化超声波提取血橙皮多糖工艺  

Optimization of ultrasonic extraction technology of blood orange peel polysaccharide by response surface

作　　者：廖立敏[1,2] 邹宁[2] 黄茜[2] 李建凤[1,2] 

机构地区：[1]"果类废弃物资源化"四川省高等学校重点实验室,四川内江641100 [2]内江师范学院化学化工学院,四川内江641100

出　　处：《食品工业科技》2016年第11期212-216,221,共6页Science and Technology of Food Industry

基　　金：四川省教育厅青年基金项目(13ZB0003)

摘　　要：采用响应面实验对超声波提取血橙皮中的粗多糖提取工艺进行了优化,通过对各影响因素的分析得到最优提取工艺,即超声波功率为320 W、液固比为30 m L/g,提取温度为60℃,提取时间为30 min,此时多糖得率可达24.7%,实验重现性好,工艺稳定可行,对于开发利用血橙皮渣中的多糖类物质具有一定的参考价值。The process of ultrasonic extraction of polysaccharide from blood orange peel was optimized by response surface tests.The optimum ultrasonic extraction conditions were obtained through the analysis of each factor：ultrasonic power was 320 W, liquid-solid ratio was 30 mL. g-1, extraction temperature was 60 ℃ and extraction time was 20 min.With this process, the relatively higher yields of polysaccharide reached 24.7%.The reproducibility of the experiments was good and the extraction process was stable and feasible.This study showed a certain reference value for the development and utilization of polysaccharide from blood orange peel residues.

关 键 词：血橙 多糖 超声波提取 响应面实验 

分 类 号：TS224.2[轻工技术与工程—粮食、油脂及植物蛋白工程]