Optimization for processing parameters of Coix starch extracted with ultrasound- microwave by response surface methodology
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摘要: 以薏苡仁为原料,采用超声-微波协同法提取薏苡仁淀粉,考察了料液比、Na OH溶液的质量分数、提取温度、微波功率、提取时间对薏苡仁淀粉提取率的影响。在单因素的基础上,采用响应面分析法优化提取薏苡仁淀粉的工艺参数。结果表明,超声-微波协同提取薏苡仁淀粉的最佳工艺参数为:料液比1∶9（g/m L）,Na OH溶液质量分数0.30%,提取温度34℃,微波功率134 W,提取时间150 min,在此条件下淀粉提取率可达93.15%。验证实验表明,其与预测值接近,说明模型拟合度较好。本实验方法与传统碱提法、单纯微波辅助法、单纯超声波辅助法相比,薏苡仁淀粉提取率分别增加18.97%、12.78%、10.39%。超声-微波协同法提取法具有省时,提取率高的优点,可用于薏苡仁淀粉的提取。Abstract: In this study,the effect of ratio of material to liquid,mass concentration of Na OH solution,extraction temperature,microwave power and extraction time on extraction rate of Coix starch was studied by ultrasound-microwave synergistic extraction.Based on single factor experiments,the Coix starch optimized by response surface methodology was obtain of various process parameters.The results revealed that the optimum extraction process parameters for ultrasound- microwave synergistic extraction of Coix starch included ratio of material to liquid of 1∶ 9( g / m L),the mass fraction of Na OH solution of 0.30%,extraction temperature of 34 ℃,microwave power of 134 W and extraction time of 150 min.In this optimal condition,the extraction rate of starch was up to93.15%,which was close to the theoretically predicted value by confirmative experiment,and the established model fitting degree was good.The method studied in this paper compared with traditional alkali extraction methods,microwave- assisted method and ultrasonic- assisted method,the extraction rate of Coix starch increased of18.97%,12.78%,10.35%,respectively.The ultrasound- microwave synergistic extraction is found to be timesaving and efficient which may be utilized for the extraction of Coix starch.
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