摘要
目前秋葵主要以嫩果荚入菜,秋葵籽的应用及研究尚不充分。秋葵籽富含多糖,是功能食品开发的潜在原料。本文以秋葵籽为研究对象,通过单因素和响应面实验优化热水浸提秋葵籽多糖的工艺参数。结果表明,各因素对热水浸提秋葵籽多糖影响的主次顺序为料液比>提取温度>提取时间;秋葵籽多糖的最佳提取工艺为提取时间2.3 h,提取温度52℃,料液比1∶10(g/mL),在此条件下多糖提取得率为6.25%,与模型预测值接近。
At present,okra is mainly used as a vegetable with its pods,but the studies on the useness of okra seeds are not enough.Okra seed is rich in polysaccharides,which is the potential raw material for the development of functional foods.In this study,the hot-water extraction process parameters of okra seed polysaccharide(OSP)were optimized by single-factor and response surface methodology.The results indicated that the order of the factors affecting the extraction of OSP was solid-liquid ratio>extraction temperature>extraction time.The optimum extraction conditions were extraction time of 2.3 h,extraction temperature of 52℃,and the solid/liquid ratio of 1∶10(g/mL).Under the optimum conditions,the extraction yield of OSP was 6.25%,which was close to the predicted value of the model.
作者
李宁洁
郭佳敏
赵云蛟
刘锐
张民
吴涛
隋文杰
LI Ning-jie;GUO Jia-min;ZHAO Yun-jiao;LIU Rui;ZHANG Min;WU Tao;SUI Wen-jie(State Key Laboratory of Food Nutrition and Safety,Tianjin University of Science&Technology,Tianjin 300457,China;College of Food Science and Engineering,Tianjin University of Science&Technology,Tianjin 300457,China;Tianjin Agricultural University,Tianjin 300384,China)
出处
《中国果菜》
2021年第7期42-47,共6页
China Fruit & Vegetable
基金
天津市教委科研计划项目(自然科学)一般项目(其他)(2018KJ089)。
关键词
秋葵籽
多糖
提取工艺
响应面法
Okra seed
polysaccharide
extraction technology
response surface methodology
