作　　者： ; ; ; ;

机构地区： 暨南大学理工学院食品科学与工程系

出　　处： 《食品与发酵工业》 2014年第11期242-246,共5页

摘　　要： 以米团花为原料,通过Box-Behnken试验设计,选取超声功率、料液比、超声时间作为优化因素,采用响应面分析法对超声波提取米团花多糖工艺进行了优化。结果显示:超声功率和超声时间对米团花多糖得率有显著性影响。超声波提取米团花多糖优化得到的工艺条件为:超声功率548 W,料液比1∶30(g∶m L),超声时间55min,提取率为17.59%,与预测值17.74%拟合性较好。 Response surface methodology （RSM） was used to optimize the ultrasonic extraction conditions of pol- ysaccharides from Leucosceptrurn canum Smith based on the Box-Behnken design. The factors of ultrasonic power, sol- id to liquid ratio, ultrasonic time were analyzed. The results showed that both ultrasonic power and extraction time had significant effects on polysaccharide yield. The optimum extraction conditions were as follows： ultrasonic power 548 W, ratio of solid to liquid 1：30 （g： mL） , extraction time 55 min. Under the optimized conditions, the yield of poly- saceharides was 17.59% , which was closed to the predicted yield of 17.74%.

关 键 词： 米团花 多糖 超声波提取 响应面法

领　　域： [轻工技术与工程] [轻工技术与工程]