酸提花生粕多糖工艺研究

食品科学 ›› 2007, Vol. 28 ›› Issue (9): 128-132.

酸提花生粕多糖工艺研究

任初杰, 姚华杰, 王承明, 吴谋成

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；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；湖北武汉430070；

出版日期:2007-09-15 发布日期:2011-11-22

Study on Acid Extraction Technology of Polysaccharide from Peanut Meal

REN Chu-Jie, YAO Hua-Jie, WANG Cheng-Ming, WU Mou-Cheng

Key Laboratory of Food Safety Evaluation,Ministry of Agriculture,College of Food Science and Technology,Huazhong Agricultural University,Wuhan 430070,China

Online:2007-09-15 Published:2011-11-22

摘要/Abstract

摘要： 本研究通过五元二次旋转正交设计,研究了酸浓度、温度、时间、料液比和提取次数五个因素对酸提花生粕中多糖得率的影响,用SAS8.1中响应面分析程序RSREG分析得到了五个因素的回归方程。结果表明,所得方程达显著水平,拟合情况良好。通过对回归方程进行局部寻优分析,得到酸提花生粕多糖的最佳工艺条件为:酸浓度0.17mol/L,提取温度87℃,提取时间74min,料液比1:25,提取次数一次,对应预测得率为9.41%,验证值为9.39%。

关键词: 花生粕多糖, 酸提, 正交旋转设计

Abstract: The quadratic orthogonal rotation design with five factors was used to study the effect of the acid concentration,temperature,time,material fluid ratio,and extracting times by acid extraction from peanut meal in the research.The regression equation to five factors were established by RSREG software in SAS8.1.Results showed that the regression equation is significant,and the mathematical model for the simulation is presented.Through partial in research of optimization analysis to the regression equation,it was found that the optimum technical conditions were as follows:peanut meal was marinated with 25 times of 0.68 mol/L HCl at 87 ℃ for 74 min,extracting one time.The yield of soluble polysaccharides by acid extraction from peanut meal is 9.41% under these conditions and verified value is 9.39%.

Key words: peanut meal polysaccharides, acid extraction, orthogonal rotation design

任初杰, 姚华杰, 王承明, 吴谋成. 酸提花生粕多糖工艺研究[J]. 食品科学, 2007, 28(9): 128-132.

REN Chu-Jie, YAO Hua-Jie, WANG Cheng-Ming, WU Mou-Cheng. Study on Acid Extraction Technology of Polysaccharide from Peanut Meal[J]. FOOD SCIENCE, 2007, 28(9): 128-132.

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