食品工业科技2017，Vol.38Issue(6)：271-275,5.DOI:10.13386/j.issn1002-0306.2017.06.043
水提取榛子壳多糖的工艺优化
Process optimization of hazelnut shell polysaccharide extracted by water
王磊 1李健 1刘宁 1戴瑞1
作者信息
- 1. 哈尔滨商业大学食品工程学院,黑龙江省普通高等学校食品科学与工程重点实验室,黑龙江哈尔滨150076
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摘要
Abstract
With waste hazelnut shell as raw material,response surface methodology was used as the process optimization of water extraction of hazelnut shell polysaccharide.Through the single factor experiment,extraction temperature,extraction time,solid-liquid ratio on the extraction rate of polysaccharide of hazelnut shell effect was investigated.And using the method of analysis and design of Box-Behnken response surface,the optimum extraction parameters of hazelnut shell polysaccharide were determined.The results showed that effect on the extraction rate of polysaccharides was extracted time ＞ water-material ratio ＞ extracted temperature.The optimum conditions that optimized by the response surface method were as follows:extraction time of 1.6 h,water-material ratio of 12∶1 mL· g-t,extraction temperature of 81 ℃.Under these conditions,the extraction rate of anthocyanin was 3.03 mg·g-1.The extraction rate of anthocyanin consistent with the model value of 3.24 mg·g-1.Therefore,the optimum water bath extraction conditions were reliable.关键词
榛子壳/多糖/水浴浸提/响应面法Key words
hazelnut shells/polysaccharide/water bath extraction/response surface methodology分类
轻工纺织引用本文复制引用
王磊,李健,刘宁,戴瑞..水提取榛子壳多糖的工艺优化[J].食品工业科技,2017,38(6):271-275,5.
