响应面优化超声波提取蕉藕粗多糖的工艺研究  

Optimization of Ultrasonic Extraction of Polysaccharides from Banana Peel by Response Surface Methodology

作　　者：詹太华 ZHAN Tai-hua(College of Chemistry and Bioengineering,Yichun University,Yichun 336000,China)

机构地区：[1]宜春学院化学与生物工程学院,江西宜春336000

出　　处：《宜春学院学报》2018年第12期38-42,共5页Journal of Yichun University

摘　　要：实验目的:用超声波辅助提取蕉藕中的粗多糖;实验方法:将蕉藕进行处理得到样品溶液,在不同的温度、时间、料液比条件下超声提取粗多糖,并计算粗多糖得率。在此基础上设计响应面实验,研究不同的超声温度、超声时间、料液比对提取粗多糖的影响,对超声提取条件进行优化,得出最佳超声提取条件。结果表明,最佳超声提取条件为温度56. 82℃,时间26. 03,料液比1:22. 07,蕉藕粗多糖的得率能达到27. 30%。Objective:to extract polysaccharides in Canna assisted by ultrasonic;experimental Methods:sample solution was obtained by ultrasonic extraction from Canna,then crude polysaccharide was extracted from sample solutions under different temperature,time,and solid-liquid ratio,and the yield of crude polysaccharide was calculated.On this basis,the response surface experiment was designed to study the effects of different ultrasonic temperature,ultrasonic time and material liquid ratio on the extraction of crude polysaccharides.The ultrasonic extraction conditions were optimized and the optimum ultrasonic extraction conditions were obtained.The results showed that the optimum ultrasonic extraction conditions were temperature 56.82,time 26.03,solid-liquid ratio 1:22.07,and the yield of Polysaccharide from Canna edulis Ker could reach 27.30%.

关 键 词：蕉藕 超声波 粗多糖 响应面 多糖得率 

分 类 号：TS201.2[轻工技术与工程—食品科学]