| 魔芋葡甘露聚糖羧甲基化过程的优化 |
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| 引用本文： | 吴海燕,钱和,闫序东.魔芋葡甘露聚糖羧甲基化过程的优化[J].食品与发酵工业,2006,32(8):75-78. |
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| 作者姓名： | 吴海燕 钱和 闫序东 |
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| 作者单位： | 江南大学食品学院教育部功能食品工程中心,无锡,214036 |
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| 摘 要： | 羧甲基葡甘露聚糖是魔芋葡甘露聚糖的重要产物。文中以反应时间、理论取代度、反应温度、NaOH与氯乙酸摩尔比、液料比、乙醇的体积分数作为葡甘露聚糖羧甲基化的影响因素,根据Box-Benhnken的中心组合实验设计原理,在confounded fractional factorial designs的基础上,采用三因素三水平的响应面分析法对羧甲基化过程进行优化。结果表明:羧甲基化的最佳条件为,理论取代度2.8、NaOH与氯乙酸摩尔比值为2.5、乙醇的体积分数70%时,可得到取代度0.772 9羧甲基葡甘露聚糖。
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| 关 键 词： | 魔芋葡甘露聚糖 羧甲基优化 响应面分析 |
| 收稿时间： | 06 6 2006 12:00AM |
| 修稿时间： | 06 30 2006 12:00AM |
Optimization of the Carboxymethyl Process of Konjac Hlucomannan |
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| Wu Haiyan,Qian He,Yan Xudong.Optimization of the Carboxymethyl Process of Konjac Hlucomannan[J].Food and Fermentation Industries,2006,32(8):75-78. |
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| Authors: | Wu Haiyan Qian He Yan Xudong |
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| Affiliation: | Department of Food Science, Southern Yangtzi University, Laboratory of Functional Food, Ministry of Education, Wuxi 214036 ,China |
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| Abstract: | The carboxymethyl glucomannan is a very important product of konjac.The effects of the reaction conditions on the carboxymethylation of konjac glucomannan such as time of reaction,theoretical degree of substitution,temperature,molar ratio of sodium hydroxide to sodium monochloroacetate,alcohol concentration,liquid-to-solid ratio were studied.The optimum condition was systematically studied with SAS system.The primary factors were first selected by means of Confounded Fractional Factorial designs then optimized by response surface analysis.It was showed that the optimum conditions were theoretical degree of substitution: 2.8;molar ratio of sodium hydroxide to sodium monochloroacetate: 2.5;alcohol concentration: 70%.The DS about 0.779 2 of carboxylmethyl konjac glucomannan was obtained in this condition. |
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| Keywords: | konjac glucomannan optimum conditions of carboxymethylation response surface analysis |
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