摘要
为了探讨超声对菊芋中菊糖提取的影响,试验采用单因素试验和响应曲面法对其提取工艺进行了研究,建立并分析了各主要影响因子与菊糖提取率关系的数学模型。单因素试验结果表明,超声功率、超声辐照时间和料液比对菊糖提取率影响显著,而提取温度影响不明显。通过RSM响应曲面法的进一步分析显示,回归方程p=0.002028<0.01,决定系数R2为97.33%,说明所建模型与试验值的拟合度很好。超声提取菊糖的优化工艺为:总提取时间为10min,超声辐照方式为15s/6s,超声功率为750W,料液比(w/v)为1∶29.24,提取温度为40℃,在此条件下菊糖的提取率为94.23%。超声波强化提取法与热水浸提法相比较,具有工艺简单、提取时间短、提取温度低、提取率高等优点。
To investigate the impact of ultrasound-assisted extraction of inulin from Helianthus Tuberosus,experiment design employed single factor experiments and response surface methodology（RSM）.A mathematical model was developed and analyzed to describe the relationships between the main factors and the response of the inulin extraction yield.The results of the single factor experiments showed that the factors effecting on the inulin extraction yield including ultrasound power,ultrasonic irradiation time and the ratio of material to solvent were significant,but excluding extraction temperature.The results of the response surface methodology showed that the p value was 0.002028 lower than 0.01 and the R2 value was 97.33% from the regression model.It indicated that the model was adequate to describe the experimental value.The yield of inulin extracted by ultrasound reached 94.23% at an optimum conditions of the total extraction time 10 minutes,the ultrasonic irradiation mode 15s/6s,the ultrasonic power 750W,the ratio of solvent to material（v/w）was 29.24 and extraction temperature 40℃.Compared to the hot-water extraction,the ultrasound-assisted extraction can reduce extraction time and extraction temperature and improve extraction yield.
出处
《中国食品添加剂》
CAS
北大核心
2010年第5期107-112,共6页
China Food Additives
基金
河南省教育厅科技攻关项目(2008B550002)
河南科技大学SRTP(154)
关键词
超声
菊糖
响应曲面法
提取
ultrasound
inulin
response surface methodology
extraction
