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当前位置: 首页 > 文章 > 超声辅助提取绿豆皮水溶性多糖工艺优化 食品科学 2012,33 (14) 6-10
Position: Home > Articles > Optimization of Ultrasonic-Assisted Extraction Process for Water-Soluble Polysaccharide from Mung Bean Hull FOOD SCIENCE 2012,33 (14) 6-10

超声辅助提取绿豆皮水溶性多糖工艺优化

作  者：
闵甜;吴晖;赖富饶;胡晓溪;李晓凤
单  位：
华南理工大学轻工与食品学院
关键词：
绿豆皮;水溶性多糖;超声辅助
摘  要：
目的:探讨绿豆皮水溶性多糖的超声提取工艺。方法:在单因素试验的基础上,将响应面分析法用于优化绿豆皮水溶性多糖的超声辅助提取工艺。结果:对绿豆皮多糖得率影响的因素依次为超声功率>pH值>超声时间,最佳提取条件为pH4.6、超声功率155W、超声时间40min、提取3次,绿豆皮水溶性多糖得率8.54%,此与理论估计值的误差在5%以内。结论:为绿豆皮水溶性多糖的提取工艺提供参考,有利于对绿豆皮的进一步开发和利用。
译  名：
Optimization of Ultrasonic-Assisted Extraction Process for Water-Soluble Polysaccharide from Mung Bean Hull
作  者：
MIN Tian,WU Hui,LAI Fu-rao,HU Xiao-xi,LI Xiao-feng(College of Light Industry and Food Sciences,South China University of Technology,Guangzhou 510640,China)
关键词：
mung bean hull;water-soluble polysaccharide;ultrasonic-assisted extraction
摘  要：
Objective: To find optimal conditions for the ultrasonic-assisted extraction conditions of water-soluble polysaccharide from mung bean hull.Methods: On the basis of one-factor-at-a-time experiments,response surface analysis(RSA) was used to optimize the extraction of water-soluble polysaccharide from mung bean hull(MWP).Results: Ultrasonic power had the greatest effect on the extraction rate of MWP,followed by pH;the effect of ultrasonic treatment time was the weakest.The optimal extraction conditions were found to be three repeated extractions at pH 4.6 and 155 W ultrasonic power for 40 min each time.Under these conditions,the extraction rate of MWP was 8.54%,showing a relative error less than 5% when compared to the theoretical value.Conclusion: This study provides a reference for the extraction of water-soluble polysaccharide from mung bean hull,and lays a foundation for future research on mung bean hull.

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