| 响应面优化超声波提取血橙皮多糖工艺 |
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| 引用本文： | 廖立敏, 邹宁, 黄茜, 李建凤. 响应面优化超声波提取血橙皮多糖工艺[J]. 食品工业科技, 2016, (11): 212-216. DOI: 10.13386/j.issn1002-0306.2016.11.035 |
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| 作者姓名： | 廖立敏 邹宁 黄茜 李建凤 |
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| 摘 要： | 采用响应面实验对超声波提取血橙皮中的粗多糖提取工艺进行了优化,通过对各影响因素的分析得到最优提取工艺,即超声波功率为320 W、液固比为30 m L/g,提取温度为60℃,提取时间为30 min,此时多糖得率可达24.7%,实验重现性好,工艺稳定可行,对于开发利用血橙皮渣中的多糖类物质具有一定的参考价值。
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| 关 键 词： | 血橙 多糖 超声波提取 响应面实验 |
| 收稿时间： | 2015-11-19 |
Optimization of ultrasonic extraction technology of blood orange peel polysaccharide by response surface |
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| LIAO Li-min, ZOU Ning, HUANG Xi, LI Jian-feng. Optimization of ultrasonic extraction technology of blood orange peel polysaccharide by response surface[J]. Science and Technology of Food Industry, 2016, (11): 212-216. DOI: 10.13386/j.issn1002-0306.2016.11.035 |
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| Authors: | LIAO Li-min ZOU Ning HUANG Xi LI Jian-feng |
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| Affiliation: | 1.Key Laboratory of Fruit Waste Treatment and Resource Recycling of Sichuan Provincial College;2.College of Chemistry and Chemical Engineering,Neijiang Normal University |
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| Abstract: | The process of ultrasonic extraction of polysaccharide from blood orange peel was optimized by response surface tests. The optimum ultrasonic extraction conditions were obtained through the analysis of each factor: ultrasonic power was 320 W,liquid-solid ratio was 30 m L·g-1,extraction temperature was 60 ℃ and extraction time was 20 min. With this process,the relatively higher yields of polysaccharide reached 24.7%. The reproducibility of the experiments was good and the extraction process was stable and feasible.This study showed a certain reference value for the development and utilization of polysaccharide from blood orange peel residues. |
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| Keywords: | blood orange polysaccharide ultrasonic extraction response surface tests |
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