摘要
分别对软枣猕猴桃多糖超声辅助提取工艺及乙醇沉淀工艺进行优化。以软枣猕猴桃多糖提取率为响应值,以超声功率、超声时间、液料比为自变量,利用响应面分析法,确定超声辅助提取软枣猕猴桃多糖的最佳工艺条件;以软枣猕猴桃多糖提取率为响应值,以乙醇体积分数、乙醇用量、醇沉时间为自变量,确定乙醇沉淀软枣猕猴桃多糖的最佳工艺条件。结果表明:超声辅助提取软枣猕猴桃多糖的最佳工艺条件为超声功率260W、超声时间8min、液料比6:1(mL/g),在此条件下,软枣猕猴桃多糖提取率达到1.48%(m/m);乙醇沉淀软枣猕猴桃多糖的最佳工艺条件为乙醇溶液体积分数90%、乙醇用量为浓缩液的7倍、醇沉时间4h,在此条件下,软枣猕猴桃多糖提取率达到1.55%(m/m)。
Response surface methodology was used to optimize technological parameters for ultrasonic-assisted extraction and ethanol precipitation of polysaccharides from Actinidia arguta Sieb.et Zucc..Three factors including ultrasonic power,ultrasonic time and solvent/material ratio were selected to maximize the yield of polysaccharides.Ethanol concentration,ethanol volume and precipitation time were selected to maximize the yield of polysaccharides precipitated by ethanol.The optimal ultrasonic-assisted extraction conditions were obtained as follows： ultrasonic power 260 W,ultrasonic treatment time 8 min,and solvent/material ratio 6：1（mL/g）,resulting in a polysaccharide yield of 1.48%（m/m）.The optimal conditions for precipitating polysaccharides from the crude polysaccharide solution obtained were achieved after 4 h precipitation with 7-fold volume of 90% ethanol,and a polysaccharide yield of 1.55%（m/m） was obtained under these conditions.
出处
《食品科学》
EI
CAS
CSCD
北大核心
2012年第2期1-6,共6页
Food Science
基金
农业部公益性行业(农业)科研专项(200903013)
关键词
软枣猕猴桃
多糖
超声辅助提取
乙醇沉淀
响应面分析法
Actinidia arguta Sieb.et Zucc.
polysaccharides
ultrasonic-assisted extraction
ethanol precipitation
response surface methodology
