摘要
利用响应面分析法对荞麦壳羧甲基纤维素的制备工艺进行优化。以自制荞麦壳膳食纤维为原料,乙醇溶液为溶剂,采用二次加减法制备荞麦壳羧甲基纤维素(CMC)。在单因素实验基础上选取实验因素与水平,根据中心组和实验设计原理,采用3因素3水平响应面分析法。在分析各个因素的显著性和交互作用后,得出制备荞麦壳羧甲基纤维素的最佳工艺条件为:乙醇浓度为40.4%、氯乙酸浓度为15.6%、醚化温度为66.5℃,在此条件下羧甲基取代度为0.682。
RSM was used to optimize the preparation process of buckwheat CMC. With self-made buckwheat dietary fiber as raw materials, ethanol liquor as solvent, used two-times added the alkali to preparing buckwheat Carboxymethyl cellulose（CMC）. On the basis of single factor experiments, selected levels and factors for the experimental, according to the central composite design, three factors and three levels of Response surface method （RSM） was used. After analyzing the significant of various factors and the interactions, the op- timum preparation of buckwheat CMC as follows： ethanol concentration 40.4%, the concentration of chloroactic acid 15.6%, etherification temperature 66.5 ℃ with degree of substitution for carboxymethyl 0.682.
出处
《食品科技》
CAS
北大核心
2010年第1期203-206,共4页
Food Science and Technology
基金
陕西省自然科学基础研究计划项目(2005C126)
