超声辅助碱提取花生多糖的研究

食品科学 ›› 2008, Vol. 29 ›› Issue (8): 158-163.

超声辅助碱提取花生多糖的研究

薛芳, 颜瑞,王承明

华中农业大学食品科学技术学院,农业部食品安全评价重点开放实验室

出版日期:2008-08-15 发布日期:2011-08-26

Study on Ultrasonic Wave-assisted Alkali Extraction of Polysaccharides from Peanut Meal

XUE Fang, YAN Rui, WANG Cheng-Ming

College of Food Science and Technology,Huazhong Agricultural University,Wuhan 430070,China

Online:2008-08-15 Published:2011-08-26

摘要/Abstract

摘要： 研究用超声波技术提取花生多糖,考察超声温度、超声功率、碱液浓度、超声处理时间、浸提固液比对多糖提取率的影响,并以响应曲面法设计优化工艺条件。比较超声碱提和热水浴碱提对花生多糖提取率的大小差异,并通过扫描电镜(SEM)分析水浴碱提、超声碱提、超声水提的多糖溶出方式的不同。结果表明:最佳提取工艺条件为超声温度73℃、超声功率70W、碱液浓度2.12mol/L、超声处理时间18.65min、浸提固液比1:20,此条件下,多糖提取率为13.78%。超声碱提相对于热水浴碱提,提取率提高了4%。

关键词: 花生多糖, 超声波辅助提取, 响应曲面法, 扫描电镜

Abstract: Ultrasonic wave was applied for extraction of polysaccharides from peanut meal with alkali solution. Effects of ultrasonic temperature,ultrasonic power,ultrasonic time,alkali concentration and material-liquid ratio on extraction yield of polysaccharides were investigated,and the extraction process conditions were optimized by respond surface design. Yield of peanut polysaccharides by ultrasonic wave-assisted alkali extraction was compared with that by hot alkali extraction. And by scanning electron microscopy(SEM) observation,difference of dissolution way of polysaccharides from cells by hot water extraction,ultrasonic wave-assisted alkali extraction and ultrasonic wave-assisted water extraction were analyzed. Results showed that the optimum technological conditions are ultrasonic temperature 73 ℃,power 70 W,time 18.65 min,alkali concentration 2.12 mol/L and material-liquid ratio 1:20. Under these conditions,the yield of polysaccharides is 13.78%,increased by 4% compared with hot alkali extraction.

Key words: peanut polysaccharides, ultrasonic wave-assisted alkali extraction, response surface methodology, SEM

薛芳, 颜瑞, 王承明. 超声辅助碱提取花生多糖的研究[J]. 食品科学, 2008, 29(8): 158-163.

XUE Fang, YAN Rui, WANG Cheng-Ming. Study on Ultrasonic Wave-assisted Alkali Extraction of Polysaccharides from Peanut Meal[J]. FOOD SCIENCE, 2008, 29(8): 158-163.

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