Study on ultrasonic extraction of polysaccharides in chestnut shell by response surface methodology
-
摘要: 以板栗壳为原料,通过单因素实验,考察超声波功率、料液比、超声波处理时间对板栗壳多糖提取效果的影响。在单因素实验的基础上选取实验因素和水平,根据中心组合(CCD)实验设计原理,采用三因素三水平的响应面分析法,确定提取板栗壳多糖的最佳工艺条件为超声波功率为165W、料液比为1∶62、超声波处理时间为27min,在该条件下,超声波提取板栗壳多糖的效率最高,得率为11.48%。Abstract: The effects and principles of the three main factors ( time of operation, liquid ratio and ultrasonic power) for extraction of polysaccharides in chestnut shell with ultrasonic power was studied.Experimental factors' levels were determined by single- factor experiments. The Center Composite combination ( Center Composite Design, CCD) experimental design with three levels of three factors of response surface analysis was used to optimize the extraction conditions.The results showed that the optimal extraction technological condition of polysaccharides from chestnut shell was as follows: the ultrasonic power was 165W, ultrasonic time was 27min and material- liquid ratio was 1∶62.Under this condition, the ultrasonic extraction of polysaccharide in chestnut shell was the best.The yield of the polysaccharides was 11.48%.
-
Keywords:
- Chestnut shell /
- polysaccharides /
- ultrasonic /
- response surface methodology
-
[1] 谷绒.超声波和微波法对木耳多糖提取量的比较[J].食品研究与开发, 2010, 31 (3) :23-25. [2] 罗凤莲.板栗淀粉的理化特性与板栗产品开发研究[D].长沙:湖南农业大学, 2004. [3] 谢明勇, 聂少平.天然产物活性多糖结构与功能研究进展[J].中国食品学报, 2010, 10 (2) :1-11. [4] 陈和生, 孙振亚, 李汉东, 等.罗田板栗多糖的分离纯化及成分分析[J].中国药学杂志, 2002, 37 (1) :63-64. [5] 熊俐, 黄治国, 罗惠波, 等.枸杞多糖提取工艺优化研究[J].四川食品与发酵, 2008, 44 (1) :649-652. [6] Shaoping Nie, Mingyong Xie, Peng Zhou, et al.In vitro antioxidative and anticancer activities of tea glycoprotein in green tea[J].European Food Research and Technology, 2007 (4) :437-442.
[7] J P F Angeli, L R Ribeiro, M L C Gonzaga, et al.Protective effects ofβ-glucan extracted from Agaricus brasiliensis against chemically induced DNA damage in human lymphocytes[J].Cell Biology and Toxicology, 2006 (4) :285-291.
[8] 何玲玲, 王新, 刘彬, 等.板栗多糖的分离纯化及抗氧化活性研究[J].食品与机械, 2010, 26 (2) :72-75. [9] 杨芳, 曹银, 廖绪彪, 等.板栗多糖的超声波辅助提取技术[J].湖北农业科学, 2012, 12 (4) :22-25. [10] 施翠娥, 蒋立科, 李苗苗.大豆多糖提取分离工艺的优化研究[J].安徽农学通报, 2009, 15 (3) :148-150. [11] 褚立军, 但飞君, 鄢文芳, 等.超声波提取白根独活多糖工艺研究[J].安徽农业科学, 2010, 38 (12) :6216-6217, 6230. [12] 刘齐, 刘爱红, 孙美玲, 等.嗜酸乳杆菌胞外多糖提取工艺优化[J].食品发酵工业, 2011, 37 (2) :200-204. [13] 高宛莉, 王丽, 杜瑞卿.仙人掌多糖提取工艺优化[J].农技服务, 2009, 26 (11) :133-134. [14] 王浩然, 魏福祥, 马晓珍, 等.板栗壳棕色素提取方法的比较研究[J].河北工业科技, 2010, (6) :458-461. [15] 王磊, 邱芳萍, 王志兵.粪鬼伞多糖提取工艺优化及单糖组成的研究[J].中国食用菌, 2008, 27 (5) :38-40. [16] Nakamura A, Takahashi T, Yoshida R, et al.Emulsifying properties of soybean soluble polysaeeharide[J].Food Hydroealloids, 2004, 18:795-803.
计量
- 文章访问数: 121
- HTML全文浏览量: 17
- PDF下载量: 442