响应面分析法优化罗望子多糖提取工艺  

Optimization of extraction conditions of tamarind seed polysaccharide by the response surface methodology

作　　者：邵慧敏 张汇[1] 向雨维 杨柳[1] 宋子波 艾连中[1] SHAO Huimin;ZHANG Hui;XIANG Yuwei;YANG Liu;SONG Zibo;AI Lianzhong(School of Medical Instruments and Food Engineering,University of Shanghai for Science and Technology,Shanghai 200093,China;Yunnan Maodouli Group Food Co.,Ltd.,Yuxi 653100,China)

机构地区：[1]上海理工大学医疗器械与食品学院,上海200093 [2]云南猫哆哩集团有限责任公司,玉溪653100

出　　处：《上海理工大学学报》2020年第2期172-178,共7页Journal of University of Shanghai For Science and Technology

基　　金：国家自然科学基金资助项目(31601428,31771956);上海市农委科技发展项目(2019-02-08-00-07-F01152)。

摘　　要：为提高罗望子多糖的提取效率,降低蛋白质质量分数,使之达到国家标准,以原料目数、提取pH、提取温度为自变量,提取率和蛋白质质量分数为因变量,通过响应面分析法优化罗望子多糖的提取条件。确定了最佳工艺条件为:原料目数118目,提取pH 3.06,提取温度90℃。在此条件下,罗望子多糖提取率的理论值为49.76%,蛋白质质量分数为1.00%。对此进行验证实验,实际条件为原料目数120目,提取pH 3.1,提取温度90℃,罗望子多糖提取率为49.59%±0.36%,蛋白质质量分数为1.02%±0.05%,实际值与模型理论值相符度高,模型具有实际意义。通过优化提取工艺,为罗望子胶的工业化生产提供技术参考。In order to improve the extraction yield of polysaccharide from tamarind seeds(TSP) and decrease its protein mass fraction, the extraction conditions of raw material mesh, extraction pH, and extraction temperature were optimized by using the response surface methodology and taking the polysaccharide yield and protein mass fraction as two obtimization objectives. The resultant optimal conditions for giving the highest polysaccharide yield and the lowest protein mass fraction were as follows: the raw material mesh 118, extraction pH 3.06 and extraction temperature 90 ℃. Under these conditions, the theoretical maximal yield of TSP is 49.76%, and the minimal protein content is 1.00%.The practical conditions based on the simulated optimal conditions were somewhat modified to the raw material mesh 120, extraction pH 3.1 and extraction temperature 90 ℃. The actual value of polysaccharide yield was 49.59%±0.36%, and that of protein mass fraction was 1.02%±0.05%, which were highly consistent with the predicted value by the model. The results indicate that the optimization of extraction conditions is of practical significance and will provide a foundation for the pilot scale production of TSP.

关 键 词：罗望子多糖 工艺优化 响应面分析法 多糖提取率 蛋白质质量分数 

分 类 号：TS201.1[轻工技术与工程—食品科学]