作　　者： ; ; ; ; ;

机构地区： 华南理工大学轻工与食品学院

出　　处： 《食品科学》 2012年第14期6-10,共5页

摘　　要： 目的:探讨绿豆皮水溶性多糖的超声提取工艺。方法:在单因素试验的基础上,将响应面分析法用于优化绿豆皮水溶性多糖的超声辅助提取工艺。结果:对绿豆皮多糖得率影响的因素依次为超声功率>pH值>超声时间,最佳提取条件为pH4.6、超声功率155W、超声时间40min、提取3次,绿豆皮水溶性多糖得率8.54%,此与理论估计值的误差在5%以内。结论:为绿豆皮水溶性多糖的提取工艺提供参考,有利于对绿豆皮的进一步开发和利用。 Objective： To find optimal conditions for the ultrasonic-assisted extraction conditions of water-soluble polysac- charide from mung bean hull. Methods： On the basis of one-factor-at-a-time experiments, response surface analysis （RSA） was used to optimize the extraction of water-soluble polysaccharide from mung bean hull （MWP）. Results： Ultrasonic power had the greatest effect on the extraction rate of MWP, followed by pH; the effect of ultrasonic treatment time was the weakest. The optimal extraction conditions were found to be three repeated extractions at pH 4.6 and 155 W ultrasonic power for 40 min each time. Under these conditions, the extraction rate of MWP was 8.54%, showing a relative error less than 5% when compared to the theoretical value. Conclusion： This study provides a reference for the extraction of water-soluble polysaccharide from mung bean hull, and lays a foundation for future research on mung bean hull.

关 键 词： 绿豆皮 水溶性多糖 超声辅助

领　　域： [轻工技术与工程] [化学工程]