摘要
研究超声辅助提取青稞中β-葡聚糖的工艺条件。通过单因素实验设计,对影响葡聚糖提取率的固液比、溶液pH值、超声时间和温度等因素进行探究,然后利用Design Expert 8.0软件进行Box-Benhnken实验设计,以超声温度、超声时间和pH值为独立变量,葡聚糖提取率为响应值进行方差分析和多项式拟合回归,建立回归数学模型。结果表明:在固液比1:20(g/mL)、超声功率240 W、溶液pH 9.5、温度60℃下超声20 min,葡聚糖提取率为2.13%。
Application of ultrasonic assisted extraction process in highland barley glucan was studied. Through the single factor experimental design, the influence of the solid-liquid ratio, solution pH value, ultrasonic time and temperature on glucan extraction rate were explored. Then the Box-Benhnken experiment was designed by using Design Expert 8.0, with ultrasonic time, ultrasonic temperature and pH value as independent variables, the extraction rate of glucan was used as the response value, and the regression mathematical model was established by analysis of variance and polynomial fitting regression. The results showed that under the conditions of solid-liquid ratio of 1:20(g/m L), ultrasonic power of 240 W, solution pH of 9.5 and temperature of 60 ℃ for 20 min,the extraction rate of β-glucan was 2.13%.
作者
邓爱华
杨品红
刘也嘉
张婷
罗惠媚
Deng Aihua;Yang Pinhong;Liu Yejia;Zhang Ting;Luo Huimei(College of Life and Environment Science,Hunan University of Arts and Science,Changde,Hunan 415000)
出处
《粮食科技与经济》
2022年第3期108-112,共5页
Food Science And Technology And Economy
基金
常德市科技计划重点项目(常财企指[2019]71号)。
关键词
青稞
Β-葡聚糖
超声波辅助法
单因素实验
响应面实验
highland barley
β-glucan
ultrasonic assisted method
single factor experiment
response surface experiment
