响应曲面法优化超声波.pdf

124 2010, Vol. 31, No. 18 食品科学 ※工艺技术 刘全德，唐仕荣，王卫东，冯彩霞 (徐州工程学院食品工程学院，江苏 徐州 221008) 以远红外干燥的生姜粉为原料，通过单因素试验探讨超声波- 微波协同萃取生姜多糖工艺中液料比、微波 功率、提取时间、颗粒大小及超声波等因素对多糖提取率的影响，利用响应曲面法对影响生姜多糖提取率的 3 个 主要因素即微波功率、液料比和提取时间进行优化。分析表明最佳提取工艺参数：鲜生姜 60 ℃干燥、粉碎过40 目筛、纯水为溶剂、液料比25:1 、微波功率258W 条件下提取 85s，生姜多糖提取率23.65% ，比热水回流浸提6h 所得提取率高 21.10% 。超声波- 微波协同具萃取的方法有方法简单及萃取效率高等优点，可为生姜多糖的提取应用 提供一定参考。 生姜多糖；超声波 - 微波协同萃取；响应曲面；工艺 Response Surface Methodology for Ultrasonic and Microwave Synergistic Extraction Optimization of Ginger Polysaccharides LIU Quan-de ，TANG Shi-rong ，WANG Wei-dong ，FENG Cai-xia (College of Food Engineering, Xuzhou Institute of Technology, Xuzhou 221008, China) Abstract：Fresh gingers were dried in a far infrared drying oven and powder to provide a starting material for extraction ginger polysaccharides on an ultrasonic and microwave synergistic instrument. The effects of liquid/solid ratio, microwave power, extraction duration, material particle size and added ultrasonic treatment on polysaccharide yield were explored through single factor experiments. Three main affecting factors, namely microwave power, extraction duration and liquid/solid ratio were selected to carry out response surface optimization based on Box-Behnken experimental design. The optimal extraction condi- tions were determined as follows: drying temperature for fresh gingers, 60 ℃; sieve mesh size for powdered gingers, 40; extraction solvent; pure water; microwave power, 258 W; and extraction duration, 85 s. The polysaccharide yield obtained under these optimal conditions was 23.65%, higher than that obtained after three-time hot water reflux extraction for 2 hour each time (