酒精发酵橘皮果渣中多糖提取工艺的优化研究  

Optimization of Extraction Process of Polysaccharides from Fermented Orange Peel Residue

作　　者：陈清婵[1] 简清梅[1] 孙爱红[1] CHEN Qingchan;JIAN Qingmei;SUN Aihong(College of Bioengineering,Jingchu University of Technology,Jingmen,Hubei 448000,China)

机构地区：[1]荆楚理工学院生物工程学院,湖北荆门448000

出　　处：《酿酒科技》2022年第3期25-30,共6页Liquor-Making Science & Technology

基　　金：荆门市一般科技项目(2019YFYB010)。

摘　　要：以经酒精发酵后的橘皮果渣为原料,利用微波辅助技术对发酵橘皮果渣多糖进行提取。采用单因素和响应面优化试验研究不同微波功率、不同提取时间及不同水料比对多糖提取效果的影响,优化多糖提取工艺。得出发酵橘皮果渣多糖提取的最适条件:微波功率为500 W,提取时间为8 min,水料比为36∶1,在此条件下多糖提取率为5.67%。The polysaccharides were extracted from the orange peel residue after alcoholic fermentation by microwave assisted tech-nique.Single factor and response surface experiments were used to study the effects of different microwave power,extraction time and water-material ratio on the extraction rate of polysaccharides,and the extraction process was optimized.The optimal extraction conditions were as follows:the microwave power was 500 W,the extraction time was 8 min,and the water-material ratio was 36∶1.Under the above conditions,the extraction rate of polysaccharides was 5.67%.

关 键 词：发酵橘皮果渣 多糖 提取 响应面分析法 

分 类 号：TS261.9[轻工技术与工程—发酵工程] TS261.4[轻工技术与工程—食品科学与工程]