响应曲面法优化红树莓多糖提取工艺  

Optimization of process conditions of Red raspberry polysaccharide extraction by response surface methodology

作　　者：徐丽萍[1] 吴媛媛[1] 王鑫[1] 谢静南 张家成[1] XU Li-ping WU Yuan-yuan WANG Xin XIE Jing-nan ZHANG Jia-cheng(Key Laboratory of Food Science and Engineering, School of Food Engineering, Harbin University of Commerce, Harbin 150076)

机构地区：[1]哈尔滨商业大学食品工程学院省高校食品科学与工程重点实验室,哈尔滨150076

出　　处：《中国食品添加剂》2017年第9期182-187,共6页China Food Additives

基　　金：黑龙江教育厅科技项目(2013LG0153)

摘　　要：红树莓是具有多种维生素、矿物质、多酚、鞣花酸、SOD、黄酮类和多糖的天然产物,并且其利用价值和应用途径极高。本实验以红树莓为原料,采用热水法提取红树莓多糖,选择料液比、提取温度和提取时间作为单因素实验,并采用响应曲面法进行优化,优化后的工艺条件为:料液比1∶19.83(g/m L)、提取温度70.54℃、提取时间0.99h,多糖得率预测值为9.39%,进行验证试验,粗多糖的得率为10.69%,与预测值9.39%相差不多,表明响应曲面优化的工艺条件可行,根据实际条件,确定最佳提取工艺条件为:当料液比为1∶20.00(g/m L)、提取温度71℃、提取时间59min,此时,红树莓多糖的得率为10.69%。Red raspberry is a kind of fruit with a variety of vitamins, minerals, polyphenols, ellagic acid, SOD, flavonoids and polysaccharides. Therefore it is a high-value fruit. In this experiment, hot water method was used to extract Red raspberry polysaccharide, solid-liquid ratio, extraction temperature and extraction time were selected as a single factor, and optimized by response surface. The process conditions optimized as ： Liquid ratio 1 ： 19.83 （g/mL）, extraction temperature 70.54℃, extraction time 0.99h. the prediction yield of polysaccharide yield was 9.39%, after the verification test, the actual crude polysaccharide yield was 10.69%. The optimum extraction conditions were as follows ： the ratio of material to liquid 1 ： 20.00 （g/mL）, the extraction temperature 71℃ and the extraction time 59min. Under the above conditions, the Red raspberry polysaccharide yield was 10.69%.

关 键 词：红树莓 多糖 热水法 响应曲面 

分 类 号：TS202.1[轻工技术与工程—食品科学] TS201.1[轻工技术与工程—食品科学与工程]