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投稿时间：2017-04-07
投稿时间：2017-04-07
中文摘要: 采用响应面法对燕麦麸皮多糖超声波辅助提取工艺进行了优化研究。在4个单因素试验基础上，选取超声温度、pH值、超声时间和超声波功率作为考察因素，以燕麦麸皮多糖提取得率作为评价指标，利用响应面法考察4个不同因素及其交互作用对燕麦麸皮多糖提取得率的影响。试验结果表明，燕麦麸皮多糖的最佳提取工艺条件为：超声温度为66℃，pH值为9.2，超声时间为21 min和超声波功率为401 W。在此工艺参数的条件下提取了3批燕麦麸皮，多糖的平均提取得率为（7.48±2.6）%（n=3）。
Abstract:The response surface methodology was used to optimize the ultrasonic-assisted extraction of polysaccharides from oat bran.On the basis of four single factor tests，ultrasonic temperature，pH，ultrasonic time and ultrasonic power were selected as the influencing factors，and the extraction rate of oat bran was evaluated as the evaluation index.Response surface method was used to investigate the effects of four different factors and interactions on oat bran polysaccharide extraction yield.The results indicated that the optimal extraction from oat bran conditions are ultrasonic temperature 66 ℃，pH9.2，ultrasonic time 21 min and ultrasonic power of 404 W，respectively.Under these conditions，3 batchs polysaccharide from oat bran were extracted.The average extraction rate of oat bran polysaccharide was（7.48±2.6）%（n=3）.
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