响应面法优化笋头多糖微波-超声波辅助提取工艺  

Optimization of Microwave-Ultrasonic Assisted Extraction of Polysaccharides from Basal Part of Bamboo Shoot by Response Surface Methodology

作　　者：陈灿辉[1] 林彤[1] 江文韬 李舒婷 李正一 陈雯 郑亚凤[1] CHEN Can-hui;LIN Tong;JIANG Wen-tao;LI Shu-ting;LI Zheng-yi;CHEN Wen;ZHENG Ya-feng(College of Food Science,Fujian Agriculture and Forestry University,Fuzhou 350002,China)

机构地区：[1]福建农林大学食品科学学院,福建福州350002

出　　处：《食品工业科技》2020年第16期201-206,291,共7页Science and Technology of Food Industry

基　　金：福建省高校青年自然基金重点项目(JZ160434)。

摘　　要：本文以福建毛竹笋笋头为原材料,在单因素实验的基础上,结合响应面分析法对微波-超声波联合辅助传统水提笋头多糖的工艺参数进行优化。结果表明,微波-超声波联合辅助传统水提笋头多糖的最优工艺参数为料液比1∶30 g/mL、水浴温度95℃、水浴时间2.0 h、超声波功率600 W、微波功率300 W、微波-超声波时间3.0 min。在此条件下笋头多糖得率为10.05%,对比传统热水浸提法笋头多糖得率提高了32.06%。经检测,笋头多糖的总糖、蛋白质和糖醛酸含量分别为74.87%、4.05%和1.89%。该方法能显著提高笋头多糖得率,可为竹笋的综合利用和笋多糖产品的进一步开发提供一定参考。Bamboo shoot polysaccharide,one of the important bioactive components of bamboo shoot,exhibits various healthy functions,including antioxidant,hypoglycemic effect and so on. Using the basal part of Fujian bamboo shoot(L. oldhami Nakal)as raw materials,the technology parameters of microwave-ultrasonic assisted water extraction of polysaccharides were optimized based on single factor test and response surface analysis(RSM). The results showed that the optimum process parameters of microwave-ultrasonic assisted water extraction of polysaccharides were as follows:Solid-liquid ratio of 1∶30 g/mL,95 ℃ water bath temperature,2.0 h water bath time,600 W ultrasonic power,300 W microwave power and 3.0 min microwave-ultrasonic time. Under these conditions,the yield of polysaccharides from the basal part of bamboo shoot was 10.05%,which was 32.06% higher than that of traditional hot water extraction method. The results showed that the content of total sugar,protein and uronic acid of the polysaccharide was 74.87%,4.05% and 1.89%,respectively. This method could significantly improve the polysaccharide yield from the basal part of bamboo shoot,which could provide some theoretical reference for the comprehensive utilization of bamboo shoot and the further development of bamboo shoot polysaccharide products.

关 键 词：笋头 多糖 提取 响应面分析 化学成分分析 

分 类 号：TS255.36[轻工技术与工程—农产品加工及贮藏工程]