超声波辅助提取亚麻籽胶工艺条件优化  

Study on Extraction of Flaxseed Gums from Flaxseed by Ultrasonic Technique

作　　者：冯爱娟[1,2,3] 叶茂[1,2] 

机构地区：[1]广东轻工职业技术学院食品与生物工程系,广东广州510300 [2]广东高校特色调味品工程技术开发中心,广东广州510300 [3]中山大学生命科学学院,广东广州510006

出　　处：《食品研究与开发》2016年第10期66-69,共4页Food Research and Development

基　　金：广东高校特色调味品工程技术开发中心建设项目(GCZX-B1103);广东轻工职业技术学院校级项目(KJ201107);广东省高等职业教育专业领军人才培育项目;"创新强效工程"之自主创新能力提升项目"调味品产业应用技术平台"

摘　　要：以亚麻籽为原料,采用超声波辅助法对亚麻籽胶的提取工艺进行研究,针对料液比、提取温度、提取液pH、提取时间和提取功率5个因素进行了单因素试验及正交试验,结果表明:温度对亚麻胶提取的影响最大,由正交实验得出最佳提取亚麻胶的工艺条件为:料液比1∶30(g/mL),提取温度90℃、初始pH 7.0,提取功率240 W,时间40 min、时亚麻壳中亚麻胶的提取率为19.8%。The ultrasonic assistant extraction technique of flaxseed gums was studied with flaxseed seeds as raw material. The effect of liquid-solid ratio, ultrasonic temperature, the beginning pH, time, and ultrasonic power were tested by one-factor experiments and orthogonal experiments. The results showed that temperature was the most important impact. Considering the process and the test results , the selected condition was：liquid-solid ratio was 1∶30,90℃,pH7.0,power was 240 W,time is 40 min. On these conditions, the extracting radio of flaxseed gums was 19.8%.

关 键 词：超声波 亚麻籽胶 提取 

分 类 号：TS201.7[轻工技术与工程—食品科学]