| 超声水提花生粕多糖工艺的研究 |
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| 引用本文： | 杨卫,王承明.超声水提花生粕多糖工艺的研究[J].中国油脂,2010,35(2). |
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| 作者姓名： | 杨卫 王承明 |
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| 作者单位： | 华中农业大学,食品科技学院,武汉,430070 |
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| 摘 要： | 采用响应面法对超声波辅助水提法提取花生粕多糖的工艺进行了研究。探讨了超声功率、提取时间、提取温度、液料比4个因素对花生粕多糖得率的影响。试验结果表明,最佳的工艺条件为超声功率70 W,提取时间24 min,提取温度71℃,液料比29∶1,在此条件下花生粕多糖得率为1.80%。
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| 关 键 词： | 花生粕 超声波辅助水提 响应面法 花生粕多糖 |
Ultrasound-assisted aqueous extraction of polysaccharides from peanut meal |
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| YANG Wei,WANG Chengming.Ultrasound-assisted aqueous extraction of polysaccharides from peanut meal[J].China Oils and Fats,2010,35(2). |
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| Authors: | YANG Wei WANG Chengming |
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| Abstract: | Polysaccharides was extracted from peanut meal by ultrasound-assisted aqueous extraction, and response surface methodology was used to optimize the extraction technics. The effects of four factors on extraction of polysaccharides were investigated. The result showed that the optimum extraction conditions were ultrasonic power 70 W, extraction time 24 min, extraction temperature 71 ℃,ratio of solvent to material 29:1.Under these conditions,the yield of polysaccharides was 1.80%. |
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| Keywords: | peanut meal ultrasound-assisted aqueous extraction response surface methodology polysaccharides from peanut meal |
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