超声波辅助酸性缓冲液浸提木枣多糖的工艺优化

doi:10.13652/j.issn.1003-5788.2015.03.042

首页 > 过刊浏览>2015年第31卷第3期 >179-184. DOI:10.13652/j.issn.1003-5788.2015.03.042

超声波辅助酸性缓冲液浸提木枣多糖的工艺优化
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                        10.13652/j.issn.1003-5788.2015.03.042
                    
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作者单位:(1.西北农林科技大学食品科学与工程学院，陕西 杨凌 712100;2.上海交通大学农业与生物学院，上海 201100)
作者简介:李环宇（1990—），女，西北农林科技大学在读硕士研究生。E-mail:1048588648@qq.com
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基金项目:国家自然科学基金（编号：NSFC31401650）；中央高校基本科研业务费专项资金项目（编号：2452013py012）；陕西省科技统筹创新工程计划项目（编号：2013KTZB02-03-04）

Study of optimization of extraction process of polysaccharides from Zizyphus jujuba cv. Muzao with acidic buffer by response surface methodology

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(1. College of Food Science and Engineering, Northwest A&F University, Yangling, Shaanxi 712100, China; 2. School of Agriculture and Biology, Shanghai Jiao Tong University, Shanghai 201100, China)

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摘要:

以木枣多糖的提取率为响应值，柠檬酸盐缓冲溶液作为溶剂，利用单因素试验和响应面设计对超声波辅助提取木枣多糖工艺进行优化。结果表明：木枣多糖的最佳提取条件为以pH为5.6的柠檬酸盐缓冲溶液为提取剂，液料比23.1︰1 (V︰m)，提取温度68 ℃，超声波功率420 W，提取时间30 min。该条件验证多糖提取率达到(67.38±0.16)%，接近于预测值67.63%。说明该优化方法可行，可为木枣多糖的提取提供参考数据。

Abstract:

With extraction ratio as response from Zizyphus jujuba cv. Muzao and citrate buffer solution as the extraction solvent, ultrasonic extraction technology were optimized by response surface methodology (RSM). The results showed that optimal ultrasonic extraction conditions were liquid-solid ratio of 23.1︰1(V︰m), extraction temperature of 68 ℃ and extraction power of 420 W, taking citrate buffer solution at pH 5.6 as the extraction agent. Under the optimal extraction conditions, and the resultant polysaccharides yield was (67.38±0.16)%, which was close to the predicted value of 67.63%. The results demonstrated that this method was feasible, and provided reference data for the extraction of polysaccharide from Zizyphus jujuba cv. Muzao.

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李环宇,王敏,李五霞,等.超声波辅助酸性缓冲液浸提木枣多糖的工艺优化[J].食品与机械,2015,31(3):179-184.
LIHuanyu, WANGMin, LIWuxia, et al. Study of optimization of extraction process of polysaccharides from Zizyphus jujuba cv. Muzao with acidic buffer by response surface methodology[J]. Food & Machinery,2015,31(3):179-184.

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收稿日期:2014-12-09
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在线发布日期: 2023-03-17
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