摘要
为开发脱脂花生粕中低聚糖,研究了温度(x1),时间(x2),乙醇浓度(x3)等工艺因素对脱脂花生粕中低聚糖提取率的影响,并以响应曲面法设计优化工艺条件,对提取的低聚糖分子量及组成进行了HPLC检测分析。结果表明,最佳提取工艺为:温度51℃,乙醇浓度57%(V/V)时提取1.5h,所得产物得率为12.67%,分子量在360～5000Da,主要成分是蔗糖,还有少部分的棉籽糖、水苏糖及甘露糖等。
To make more comprehensive use of defatted peanut cake, response surface methodology was applied to study the effect of extraction temperature （ X1 ）, extraction time （ X2 ） and ethanol concentration （ X3 ） on the production of ethanol soluble sugar from defatted peanut flour. Regression analysis was performed on the data obtained.Extraction temperature of 51℃, extraction time of 1.5h and ethanol concentration of 57% （V/V）were thought to be optimal for soluble saccharides extraction from defatted peanut cake,the optimal saccharides yield can be achieved to 12.67% .The Mw determined by HPLC was mainly from 360 to 5000Da. It mainly contained sucrose, also had small quantity of raffinose, stachyose, seminose, fructose.
出处
《食品工业科技》
CAS
CSCD
北大核心
2011年第7期285-288,共4页
Science and Technology of Food Industry
关键词
脱脂花生粕
低聚糖
响应曲面法
defatted peanut cake
oligosaccharides
response surface methodology
