摘要
以干哈密大枣为原料,采用超声波辅助水浴提取大枣多糖并且进行工艺优化。在单因素试验的基础上,根据BoxBehnken中心组合试验设计原理,以多糖得率为响应值,对超声波辅助提取大枣多糖的工艺参数进行优化,建立并分析各个因素与应变量的数学模型。结果显示,超声波辅助提取大枣多糖的最佳工艺参数为提取时间40min,超声波功率125W,水浴温度60℃,料液比1∶15(m∶V),该条件下的多糖得率为2.321%。
Jujube of Hami was selected as the raw materials, the ul- trasonic extraction method assisted by water bath was used to poly- saccharide extraction, and the the extracting process was optimized. Based on the single factor experiments and according to the principle of Box - Behnken center combination experimental design, using the yield of polysaccharides as target, the extracting process condition were optimized, and the model of various factors with dependent var- iable was developed. The best extraction conditions for the red jujube polysaccharide were as follows： extraction time 40 min, ultrasonic power 125 W, water bath temperature 60 ℃, solid-liquid ratio 1 ： 15 （m ： V）. Under these conditions, the polysaccharide extraction yield was 2. 321%.
出处
《食品与机械》
CSCD
北大核心
2014年第2期175-180,共6页
Food and Machinery
基金
新疆自治区"十二五"重大专项(编号:201130102-4)
关键词
哈密
大枣
多糖
超声波
提取
Hami
jujube
polysaccharides
ultrasonic wave
extraction
