食品科学 ›› 2014, Vol. 35 ›› Issue (4): 21-25.doi: 10.7506/spkx1002-6630-201404005

• 工艺技术 • 上一篇    下一篇

响应面优化超声波-微波协同提取高粱醇溶蛋白工艺

刘振春,耿存花,孙慧娟,韩 宇   

  1. 吉林农业大学食品与科学工程学院,吉林 长春 130118
  • 收稿日期:2013-04-02 修回日期:2014-01-06 出版日期:2014-02-25 发布日期:2014-03-17
  • 通讯作者: 刘振春 E-mail:liuzhenchun63@163.com
  • 基金资助:

    吉林省科技发展项目(2011026)

Optimization of Ultrasonic/Microwave-Assisted Extraction of Kafirin from Sorghum Corn Flour by Response Surface Methodology

LIU Zhen-chun, GENG Cun-hua, SUN Hui-juan, HAN Yu   

  1. College of Food Science and Technology, Jilin Agricultural University, Changchun 130118, China
  • Received:2013-04-02 Revised:2014-01-06 Online:2014-02-25 Published:2014-03-17
  • Contact: LIU Zhen-chun E-mail:liuzhenchun63@163.com

摘要:

以高粱种子为原料,采用超声波-微波协同辅助提取高粱醇溶蛋白。在单因素试验结果的基础上利用响应面法优化高粱醇溶蛋白提取工艺,建立提取工艺回归数学模型。结果表明:最佳提取工艺条件为超声时间26 min、液料比10∶1(mL/g)、微波时间260 s,在该条件下高粱醇溶蛋白的得率为6.79%,与理论得率接近,可为实际生产提供理论依据。

关键词: 高粱醇溶蛋白, 超声波-微波辅助, 响应面法

Abstract:

In this study, a high-yield method for the extraction of kafirin from sorghum corn flour was developed by using
an integrated ultrasonic and microwave reaction system. On the basis of single-factor experiments, the response surface
methodology was used to optimize the extraction process. The results indicated that the optimum conditions for extraction
were as follows: ultrasonication for 26 min and subsequent microwave treatment for 260 s at a solvent-to-solid ratio of 10:1
(mL/g). Under these conditions, the extraction yield of kafirin was experimentally observed to be 6.79%, which was close to
the theoretically predicted value. This study can provide theoretical evidence for practical production.

Key words: kafirin, ultrasonic/microwave-assisted extraction, response surface methodology

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