作　　者： ; ; ; ; ;

机构地区： 济南大学医学与生命科学学院

出　　处： 《食品科学》 2012年第6期92-95,共4页

摘　　要： 为提高啤酒酵母泥中β-1,3-葡聚糖的得率,采用响应面法优化酸碱法提取葡聚糖的工艺条件,对NaOH质量分数、碱提温度、碱提时间3个因素进行单因素试验。根据单因素试验结果,设计中心组合试验,以葡聚糖得率为指标,采用响应面分析法确定最优工艺参数。结果表明:在NaOH溶液质量分数2.05%、92.70℃处理2.50h条件下,β-1,3-葡聚糖得率实测值为15.76%,模型预期值为15.82%,响应面优化法提高了β-1,3-葡聚糖的得率。 In order to improve the extraction rate of β-1,3-glucan from yeast paste,response surface methodology was used for the optimization of alkaline extraction conditions.The effects of NaOH concentration,extraction time and extraction temperature on the extraction rate of β-1,3-glucan were explored by single factor tests.Subsequently,a regression model was established using a central composite design.Based on the model,response surface analysis was conducted to explore optimal extraction conditions.The results indicated that the optimal extraction process parameters were NaOH concentration of 2.05%,extraction temperature of 92.70 ℃ and extraction time of 2.50 h.Under these optimal extraction conditions,the extraction rate of β-1,3-glucan was up to 15.76%,which was consistent with the predicted value of 15.82%.Therefore,the extraction rate of β-1,3-glucan were enhanced by response surface methodology.

关 键 词： 葡聚糖 啤酒酵母泥 响应面法 提取工艺

领　　域： [生物学] [生物学]