摘要
优化啤特果粗多糖的提取工艺。在单因素试验基础上根据Box-Behnken中心组合试验设计原理,采用三因素三水平响应面分析法,依据回归分析确定各工艺条件的影响因素。结果表明:啤特果粗多糖提取的最佳工艺条件为乙醇体积分数为72%,液料比为15∶1(mL:g),提取温度83℃,多糖最大提取率为7.49%。响应面优化法能够提高啤特果的粗多糖提取率。
To optimize the extraction processing of polysaccharide from Piteguo.Based on single-factor experiments and the principles of Box-Behnken central composite experimental design,response surface methodology（RSM） with 3 factors and 3 levels was used to explore the effect of each factor on extraction rate of polysaccharide.The optimal extraction processing conditions of polysaccharide were Ethanol concentration of 72%,water-material ratio of 15：1（mL/g） and extraction temperature of 83℃.Under the optimal extraction conditions,the extraction rate of polysaccharide was up to 7.49%.Conclusion： RSM can improve extraction rate of polysaccharide from Piteguo.
出处
《食品与发酵工业》
CAS
CSCD
北大核心
2012年第1期205-208,共4页
Food and Fermentation Industries
基金
甘肃省自然科学基金资助项目(0908ZTB090)
兰州理工大学博士基金项目(0908ZXC129)
关键词
啤特果
粗多糖
提取
响应面分析法
Piteguo
polysaccharide
extraction
response surface methodology（RSM）
