响应面法优化微波辅助黄酒酒糟木糖提取工艺  

Optimizing Microwave Extraction Technology of Xylose from Yellow Wine Lees with Response Surface Methodology

作　　者：曹卓华 鲁姣 应雨婷 楼悦 孙小红[1] 周瑾 CAO Zhuohua;LU Jiao;YING Yuting;LOU Yue;SUN Xiaohong;ZHOU Jin(Yuanpei College,Shaoxing University,Shaoxing 312000)

机构地区：[1]绍兴文理学院元培学院,绍兴312000

出　　处：《食品工业》2023年第2期72-76,共5页The Food Industry

基　　金：浙江省自然科学基金项目(2019C32032);绍兴文理学院元培学院药学特色专业(20160002),绍兴文理学院元培学院学生课题。

摘　　要：为有效利用黄酒酒糟,利用微波辅助提取黄酒酒糟中的木糖,在单因素试验结果基础上,采用Box-Behnken的中心组合设计原理选取液料比、硫酸浓度、微波时间3个因素进行响应面设计优化提取工艺参数。结果表明,响应面法优化得到的最佳提取工艺为液料比9.03︰1 mL/g、硫酸浓度4.30%、微波时间7 min,在此试验条件下木糖平均得率为98.06 mg/g。因此应用响应面法优化微波辅助黄酒酒糟制备木糖的工艺可行。In order to improve the effective utilization rate of yellow wine lees,xylose was extracted from the yellow wine lees by microwave-assisted method.Based on a single factor experiment,Box-behnken’s central combination design principle was used to select three factors,including liquid-solid ratio,sulfuric acid concentration and microwave time to optimize the extraction parameters by response surface design.The results showed that the optimal extraction process optimized by response surface methodology was as follows:liquid-to-material ratio 9.03︰1 mL/g,sulfuric acid concentration 4.30%,and microwave time 7 min.The average yield of xylose under this experimental condition was 98.06 mg/g.It is feasible to optimize the microwave-assisted preparation of xylose from yellow wine lees by response surface methodology.

关 键 词：黄酒酒糟 木糖 响应面法 微波法 提取工艺 

分 类 号：TS261.9[轻工技术与工程—发酵工程]