响应面法优化微波辅助桃胶水解工艺研究

将微波反应场引入到原桃胶的弱碱性水解工艺,借助于微波对反应场中反应物分子之间振动的加速达到最佳水解效果,并采用响应面法确定了其最佳水解条件。以水解液黏度为考察指标,首先使用单因素法探讨了微波时间、功率、反应pH和料液比对水解效果的影响。在此基础上,利用响应面法(Response Surface Methodology,RSM)优化了桃胶微波辅助水解工艺,因原桃胶分子难以溶胀,故而将其磨碎过筛获得一定目数的桃胶颗粒,进而对其颗粒进行水解处理,实验结果显示:颗粒度越细,其比表面积越大,因此吸水性增加;微波时间2h、微波功率200W、pH12和料液比1∶20(g/mL)时,理论最大黏度为223.2mPa·s。按照响应面法拟合得到的最优微波辅助水解工艺,验证实验得到水解液黏度为224.7mPa·s,与预测值接近,说明本模型预测桃胶多糖水解液的黏度可靠,具有可行性。

Study on the microwave-assisted hydrolysis of peach gum

The microwave-assisted hydrolysis of peach gum was studied in this paper,and the optimal parameters had been confirmed by response surface methodology(RSM).Having the investigation viscosity as the index,the effects of microwave time,power,pH and solid-liquid ratio(original peach gum solution/sodium hydroxide)on peach gum hydrolysis were investigated.On the basis of single factor experiment,the microwave-assisted hydrolysis process of peach gum was optimized by RSM.The results showed that when the microwave time was 2h,the microwave power was 200W,the pH 12 and the solid-liquid ratio was 1/20,the viscosity under this condition was 223.2mpa·s.According to the optimized microwave-assisted hydrolysis process obtained by response surface methodology,the viscosity of the hydrolysate obtained by the verification experiment was 224.7mpa·s,which is close to the predicted value,indicating that the model is reasonable and feasible in predicting the viscosity of peach gum polysaccharide hydrolysate.