摘要
本研究以豆豉为原料,采用响应面设计试验对超声波-热水浸提提取豆豉低聚糖的工艺进行了研究。在单因素试验结果基础上,选择超声时间、液料比、浸提温度、浸提时间进行4因素3水平的中心组合设计试验,再利用响应面分析试验进行工艺优化。研究结果表明,最佳提取条件为:超声时间28 min,液料比24∶1(m L∶g),浸提温度为80℃,浸提时间为1.74 h,此提取条件下豆豉低聚糖的得率实测值为3.86%,预测值为3.91%,实测值与预测值相差甚小,说明模型具有一定的应用价值。
Using Douchi as raw material, the oligosaccharides extraction technology of ultrasonic-hot water were studied with response surface methodology. On the basis of single factor experiment results, four factors and three levels central composite design was conducted with ultrasonic time, liquid to material ratio, extraction time and temperature as experimental factors, and then response surface methodology was used to optimize the extraction condition. Results showed that the optimum extraction technology was as follows： ultrasonic time 28 min, extraction temperature 80 ℃, time 1.74 h, liquid to material ratio 24：1 （ml：g）. The yield of oligosaccharides under these conditions could reach up to 3.86%, while the predicted value was 3.91%. The difference of the measured value and predicted values were very small, which indicated that the model had certain application value.
出处
《中国酿造》
CAS
北大核心
2016年第5期129-133,共5页
China Brewing
基金
武汉设计工程学院校科研项目(201302)
关键词
豆豉
低聚糖
超声波
响应面试验
Douchi
oligosaccharides
ultrasonic wave
response surface methodology
