响应面法优化槐花水溶性多糖的超声波辅助提取工艺.PDFVIP

112 2011, Vol. 32, No. 04 食品科学 ※工艺技术 1 , 2 1 2 2 徐建国 ，田呈瑞 ，胡青平 ，董俊荣 (1. 陕西师范大学食品工程与营养科学学院，陕西 西安 710062 ； 2. 山西师范大学食品科学与工程系，山西 临汾 041004) 目的：优化超声波辅助提取槐花水溶性多糖提取工艺。方法：采用单因素试验和二次回归旋转组合试验 确定超声波辅助提取条件。结果：在试验范围内各因素对槐花多糖得率的影响程度由大到小依次为超声波处理时 间、液料比、超声波功率；超声波辅助提取槐花多糖的最优工艺参数为液料比31:1(mL/g) 、超声波功率217W 、 超声提取时间 58min、提取温度30 ℃。结论：超声波辅助提取时间短、效率高，可作为槐花水溶性多糖的提取工艺。 槐花；多糖；超声波；提取 　　 Optimizing Ultrasonic-assisted Extraction Process for Water-soluble Polysaccharides from Sophora japonica Flower by Response Surface Methodology 1,2 1 2 2 XU Jian-guo ，TIAN Cheng-rui ，HU Qing-ping ，DONG Jun-rong (1. College of Food Engineering and Nutritional Science, Shaanxi Normal University, Xi ’an 710062, China； 2. Departerment of Food Science and Engineering, Shanxi Normal University, Linfen 041004, China) Abstract ：Purpose: To optimize the ultrasonic-assisted extraction process for water-soluble polysaccharides from Sophora japonica flower for improved extraction efficiency. Methods: The optimization strategy used was a series of one-factor-at-a-time investigations and subsequent response surface analysis based on a quadratic regression rotary combination design. Results: Within tested level ranges, the importance of four process parameters affecting extraction yield of polysaccharides from big to small was ultrasonic treatment time, liquid-to-solid ratio and ultrasonic power in turn. Ultrasonic treatment time of 58 min, ultrasonic power of 217 W and extraction temperature of 30 ℃ were fou