食品科学 ›› 2012, Vol. 33 ›› Issue (2): 1-6.doi: 10.7506/spkx1002-6630-201702001

• 工艺技术 •    下一篇

响应曲面法优化软枣猕猴桃多糖超声辅助提取及乙醇沉淀工艺

刘长江,潘 松,梁 爽   

  1. 沈阳农业大学食品学院
  • 出版日期:2012-01-25 发布日期:2012-01-16
  • 基金资助:
    农业部公益性行业(农业)科研专项(200903013)

Optimization of Ultrasonic-Assisted Extraction and Ethanol Precipitation of Polysaccharides from Actinidia arguta by Response Surface Methodology

LIU Chang-jiang,PAN Song,LIANG Shuang   

  1. College of Food Science, Shenyang Agricultural University, Shenyang 110866, China
  • Online:2012-01-25 Published:2012-01-16

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)。

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

Abstract: 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.

Key words: Actinidia arguta Sieb. et Zucc., polysaccharides, ultrasonic-assisted extraction, ethanol precipitation, response surface methodology  

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