响应面优化超声-碱解法提取玉米芯中可溶性膳食纤维的工艺
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摘要
以碱液(NaOH)为提取剂,采用超声波法从玉米芯中提取可溶性膳食纤维,在单因素实验基础上,利用BoxBehnken中心组合设计、应用Design-Expert软件,通过响应面分析,优化了最佳工艺条件。结果表明,液料比对玉米芯可溶性膳食纤维的提取率影响最大,其次为碱浓度,而超声温度和时间的影响较小。最佳提取工艺条件为:碱浓度0.88%,液料比37∶1(mL/g),提取温度41℃,提取时间20.30min,在此条件下提取率的理论值为23.11%,实际测定值为23.21%。
Alkalilye(NaOH) as an extraction agent,the soluble dietary fiber was extraceted from corn cob by ultrasonics. Based on the single experiment,the best condition of soluble dietary fiber extraction was optimized by Box-Behnken central composite design and surface analysis. At last,results showed that liquid ratio of corn cob soluble dietary fiber had the greatest impact on the extraction of soluble dietary fiber,followed by alkali concentraion,and ultrasonic temperature and ultrasonic time less affected. The optimum extraction conditions were alkalinity 0.88%,liquid-solid ratio 37∶1(mL/g),extraction temeperature 41℃,and extraction time 20.30 min.Under this condition,the theory value of the extraction rate of the soluble dietary fiber was 23.11%,but the actual operation of the experiment turned out to be 23.21%.
Alkalilye(NaOH) as an extraction agent,the soluble dietary fiber was extraceted from corn cob by ultrasonics. Based on the single experiment,the best condition of soluble dietary fiber extraction was optimized by Box-Behnken central composite design and surface analysis. At last,results showed that liquid ratio of corn cob soluble dietary fiber had the greatest impact on the extraction of soluble dietary fiber,followed by alkali concentraion,and ultrasonic temperature and ultrasonic time less affected. The optimum extraction conditions were alkalinity 0.88%,liquid-solid ratio 37∶1(mL/g),extraction temeperature 41℃,and extraction time 20.30 min.Under this condition,the theory value of the extraction rate of the soluble dietary fiber was 23.11%,but the actual operation of the experiment turned out to be 23.21%.
引文
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[4]董英.玉米芯营养价值及其综合利用[J].粮食与油脂,2003(5)2:7-28.
[5]常丽新,田秀红,闫峰,等.食品分析技术[M].北京:中国科学技术出版社.2004.
[6]陶永霞,周建中,武运,等.酶-碱法提取枣渣可溶性膳食纤维的工艺研究[J].食品科学,2009,30(20):118-121.
[7]吴传茂,董青,吴周和,等.超声波振荡法提取大豆和豆豉中大豆异可溶性膳食纤维甙元及用HPLC检测其含量的研究[J].饲料工业,2006,27(16):47-49.
[8]张世仙,张素英,曾启华,等.碱法提取茅台酒糟中水溶性膳食纤维的工艺研究[J].中国酿造,2011,235(10):126-128.
[9]王永菲,王成国.响应面法的理论与应用[J].中央民族大学学报:自然科学版,2005,14(3):236-240.
[10]张玉香,屈慧鸽,杨润亚,等.响应面法优化蓝莓叶黄酮的微波提取工艺[J].食品科学,2010,31(16):33-37.
[11]陈小梅,甘纯玑,陈彩玲,等.响应面法优化微波辅助提取浒苔多糖工艺[J].食品研究与开发,2011,32(4):44-48.
[12]王莹,翟登攀,马冬云,等.超声波及微波提取豆粕中总黄酮的工艺优化[N].佳木斯大学学报:自然科学版,2009,27(3):468-470.
[13]豆亚静,常立新,张晓龙,等.响应面优化超声波提取黑豆异黄酮的工艺研究[J].食品工业科技,2013,34(5):259-263.
[14]李姣姣,李超,等.总黄酮的超声波协同微波提取工艺及其抗氧化活性研究[J].食品科学,2010,31(16):101-105.
[15]唐伟,王立东,张丽萍.超声波前处理对麸皮中木聚糖提取率的影响[J].食品科技,2010,35(5):191-193.
[16]张莉敏.超声波振荡提取技术的应用[J].北方环境,2011,23(2):52-55.
[17]严伟,李淑芬,田松江.超声波协助提取技术[J].化工进展,2012,21(9):649-651.