超声辅助提取绿豆皮水溶性多糖工艺优化.PDFVIP

6 2012, Vol. 33, No. 14 食品科学 ※工艺技术 闵 甜，吴 晖，赖富饶 * ，胡晓溪，李晓凤 (华南理工大学轻工与食品学院，广东 广州 510640) 摘 要： 目的：探讨绿豆皮水溶性多糖的超声提取工艺。方法：在单因素试验的基础上，将响应面分析法用于 优化绿豆皮水溶性多糖的超声辅助提取工艺。结果：对绿豆皮多糖得率影响的因素依次为超声功率＞ pH 值＞超声 时间，最佳提取条件为pH4.6 、超声功率 155W、超声时间40min 、提取3 次，绿豆皮水溶性多糖得率 8.54% ， 此与理论估计值的误差在 5% 以内。结论：为绿豆皮水溶性多糖的提取工艺提供参考，有利于对绿豆皮的进一步 开发和利用。 关键词： 绿豆皮；水溶性多糖；超声辅助 Optimization of Ultrasonic-Assisted Extraction Process for Water-Soluble Polysaccharide from Mung Bean Hull MIN Tian ，WU Hui ，LAI Fu-rao* ，HU Xiao-xi ，LI Xiao-feng (College of Light Industry and Food Sciences, South China University of Technology, Guangzhou 510640, China) Abstract ：Objective: To find optimal conditions for the ultrasonic-assisted extraction conditions of water-soluble polysaccha- ride from mung bean hull. Methods: On the basis of one-factor-at-a-time experiments, response surface analysis (RSA) was used to optimize the extraction of water-soluble polysaccharide from mung bean hull (MWP). Results: Ultrasonic power had the greatest effect on the extraction rate of MWP, followed by pH; the effect of ultrasonic treatment time was the weakest. The optimal extraction conditions were found to be three repeated extractions at pH 4.6 and 155 W ultrasonic power for 40 min each time. Under these conditions, the extraction rate of MWP was 8.54%, showing a relative error less than 5% when compared to the theoretical value. Conclusion: This study provides a reference for the extraction of water-soluble polysaccharide from mung bean hull, and lays a foundation for future research on mung bean hull. Key words ：mung bean hull ；water-soluble polysaccharide ；ultrasonic-assisted extraction 中图分类号：TQ929.2 文献标识码：A 文章编号：1002-6630(2012)14-0006-05 绿豆是我国人民的传统豆类食物，