食品科学 ›› 2013, Vol. 34 ›› Issue (2): 114-118.

• 工艺技术 • 上一篇    下一篇

响应面分析法优化超声提取槐豆胶工艺

于明1,朱文学1,郭菡2,宋宇1   

  1. 1. 河南科技大学食品与生物工程学院
    2. 河南科技大学
  • 收稿日期:2011-10-09 修回日期:2012-11-20 出版日期:2013-01-25 发布日期:2013-01-15
  • 通讯作者: 于明 E-mail:yuming@yeah.net

Optimization of Ultrasonic-assisted Extraction Conditions of Locust Bean Gum by Using Response Surface Methodology

  • Received:2011-10-09 Revised:2012-11-20 Online:2013-01-25 Published:2013-01-15

摘要:

为优化超声提取槐豆胶工艺,在单因素试验基础上,选择料液比、提取温度、提取时间、超声功率为自变量,槐豆胶提取率为响应值,利用中心组合(Box-Benhnken)试验和响应面分析法,研究各自变量及交互作用对槐豆胶提取率的影响,模拟得到二次多项式回归方程的预测模型,确定超声提取槐豆胶最佳工艺参数为:料液比1:47(g?mL-1),提取温度43℃,提取时间63 min,超声功率800W,在此条件下,槐豆胶提取率达到28.03%,槐豆胶产品符合FCCⅣ的标准,并用红外光谱对其结构进行表征。

Abstract:

In this study,optimum condition of ultrasonic-assisted extraction of locust bean gum (LBG)is optimized by response-surface test.On the basis of single-factor test,the mathematical regression model is established about the dependent variable (extraction yield of locust bean gum)and independent variables(ratio of material to water,extraction temperature,extraction time and ultrasonic power)through Box-Benhnken center composite design and response surface methodology.The optimum extraction conditions as follows:material to water ratio 1:47 (g?mL-1),extraction temperature 43 ℃,time 63 min,ultrasonic power 800 W.Under these conditions,the yield of locust bean gum is 28.03%.The locust bean gum products meet the FCC Ⅳ standards.The structural is identified using infrared spectrum.

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