食品科学 ›› 2012, Vol. 33 ›› Issue (14): 6-10.

• 工艺技术 • 上一篇    下一篇

超声辅助提取绿豆皮水溶性多糖的工艺优化

闵 甜,吴 晖,赖富饶*,胡晓溪,李晓凤   

  1. 华南理工大学轻工与食品学院
  • 收稿日期:2011-06-07 修回日期:2012-06-20 出版日期:2012-07-25 发布日期:2012-07-27
  • 通讯作者: 闵甜 E-mail:895035775@qq.com

Optimization of Ultrasonic-Assisted Extraction Process for Water-Soluble Polysaccharide from Mung Bean Hull

Tian MIN   

  • Received:2011-06-07 Revised:2012-06-20 Online:2012-07-25 Published:2012-07-27
  • Contact: Tian MIN E-mail:895035775@qq.com

摘要: 目的:探讨绿豆皮水溶性多糖的超声提取工艺。方法:在单因素试验的基础上,将响应面分析法用于优化绿豆皮水溶性多糖的超声辅助提取工艺。结果:对绿豆皮多糖得率影响的因素依次为超声功率>pH值>超声时间,最佳提取条件为pH4.6、超声功率155W、超声时间40min、提取3次,绿豆皮水溶性多糖得率8.54%,此与理论估计值的误差在5%以内。结论:为绿豆皮水溶性多糖的提取工艺提供参考,有利于对绿豆皮的进一步开发和利用。

关键词: 绿豆皮, 水溶性多糖, 超声辅助

Abstract: Objective: To find optimal conditions for the ultrasonic-assisted extraction conditions of water-soluble polysaccharide from mung bean hull. Methods: On the basis of one-factor-at-a-time experiments, response surface analysis (RSA) was used to optimize the extraction of water-soluble polysaccharide from mung bean hull (MWP). Results: Ultrasonic power had the greatest effect on the extraction rate of MWP, followed by pH; the effect of ultrasonic treatment time was the weakest. The optimal extraction conditions were found to be three repeated extractions at pH 4.6 and 155 W ultrasonic power for 40 min each time. Under these conditions, the extraction rate of MWP was 8.54%, showing a relative error less than 5% when compared to the theoretical value. Conclusion: This study provides a reference for the extraction of water-soluble polysaccharide from mung bean hull, and lays a foundation for future research on mung bean hull.

Key words: mung bean hull, water-soluble polysaccharide, ultrasonic-assisted extraction

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