摘要
采用水酶法和响应面设计法对菜饼粕中多酚的提取工艺进行研究。在单因素试验的基础上,选定pH、加酶量、温度和反应时间4个因素,通过响应面分析得到了优化组合条件。最佳工艺条件是:原料粒度80目,液料比25∶1,pH 5.0,加酶量4.3%,温度50℃,时间43 min,此时菜籽多酚得率为6.43 mg/g。
Polyphenol is the main anti-nutritional substance in the rapeseed meal,which has a more extensive utility in the food industry and other areas.Therefore,the reasonable application of the rapeseed protein application is limited.Aqueous enzymatic extraction of polyphenol from rapeseed meal was studied by adopting response surface methodology design.Four factors of pH value,addition of glucoamylase,temperature and reaction time were investigated on the basis of single factor test.By analyzing the response surface plots,the extraction parameters were optimized.Results showed that the optimal aqueous enzymatic extraction,namely using 4.3% glucoamylase to extract the powdered material with a particle size of 80 mesh at a liquid/ material ratio of 25∶ 1（mL /g） with pH 5.0 under 50 ℃ for 43 min,resulted in a polyphenol yield of up to 6.43 mg/g.
出处
《中国粮油学报》
EI
CAS
CSCD
北大核心
2012年第4期50-53,58,共5页
Journal of the Chinese Cereals and Oils Association
关键词
菜籽粕
多酚
提取
水酶法
响应曲面法
rapeseed meal
polyphenol
extraction
aqueous enzymatic
response surface method
