摘要
目的利用超声波法提取葡萄酒酵母泥中多糖。方法研究了酵母浓度、超声温度、超声时间对葡萄酒酵母泥中多糖得率的影响,并采用响应面分析法对葡萄酒酵母泥中多糖提取工艺进行优化设计。结果超声波法提取葡萄酒酵母泥中多糖的最佳条件为:酵母浓度9.10%,超声温度为65.42℃,超声时间为132.97 min。最终酵母多糖得率为1.85%,对最佳工艺条件进行验证,酵母多糖实际得率为1.86%,结果重复性较好。结论超声波辅助提取葡萄酒酵母泥中的多糖,工艺简便,多糖得率较高,具有实际的应用价值。
Objective To establish a method for the extraction of polysaccharide of waste wine yeast slurry by ultrasonic method. Methods On the basis of single factor experiments, the effects of operating con-ditions, such as yeast concentration, ultrasonic-assisted extraction temperature, and ultrasonic-assisted extrac-tion time, were analyzed by response surface methodology. Results The optimized conditions of ultrason-ic-assisted extraction are as following: yeast concentration 9.10%, ultrasonic-assisted extraction temperature 65.42 ℃, and ultrasonic-assisted extraction time 132.97 min. Under the optimized conditions, the extraction yield of yeast polysaccharide was 1.85%. The optimum technological condition was validated. the actual ex-traction yield of yeast polysaccharide was 1.86%. It showed that the result was stable. Conclusion The ultra-sonic-assisted extraction method has a high extraction rate in extracting the polysaccharide of waste wine yeast slurry. The method is simple and practical.
出处
《食品安全质量检测学报》
CAS
2013年第6期1715-1720,共6页
Journal of Food Safety and Quality
关键词
响应面法
超声波辅助提取法
破壁
酵母多糖
葡萄酒酵母泥
response surface methodology
ultrasonic-assisted extraction
cell wall disruption
yeast poly-saccharide
waste wine yeast slurry
