应用二次回归旋转正交组合设计提取水溶性苹果多糖的工艺研究_马文杰.pdfVIP

※工艺技术 食品科学 2009, Vol. 30, No. 20 105 应用二次回归旋转正交组合设计提取水溶性 苹果多糖的工艺研究 1 2 , 3 马文杰 ，郭玉蓉 * ，魏 决 ( 1.甘肃农业大学食品科学与工程学院，甘肃兰州 730070 ；2 .陕西师范大学食品工程与营养科学学院，陕西西安 7 10062 ；3.成都大学生物产业学院，四川成都 6 10 106) 摘 要：采用二次回归正交旋转组合设计方法研究了提取温度、提取时间、料液比对苹果渣中水溶性多糖提取率 的影响，确定了苹果多糖的较优提取范围。结果表明，在实验范围内各因素对苹果多糖提取率作用的大小次序为： 提取温度＞提取时间＞料液比；频率分析法得到苹果多糖最优提取工艺为提取温度84 ℃、提取时间4 .1h 、料液比 1:52(g/ml) ，在此工艺条件下苹果多糖提取率为14 .94% 。 关键词：苹果多糖；二次回归正交旋转组合设计；提取率 Optimization of Water-soluble Apple Polysaccharides Extraction Using Quadratic Orthogonal Rotation Combination Design 1 2, 3 MA Wen -j ie ，GUO Yu -rong * ，WEI Jue (1. College of Food Science and Engineering, Gansu Agricultural University, Lanzhou 730070, China ； 2. College of Food Engineering and Nutritional Science, Shaanxi Normal University, Xian 7 10062, China ； 3. Faculty of Biotechnology Industry, Chengdu University, Chengdu 6 10 106, China) Abstract：Quadratic orthogonal rotation combination design was used to study the effects of three main technological conditions, including extraction temperature, extraction time and ratio of solvent to solid on extraction yield of water-soluble polysaccha- rides from apple pomace. Results showed that various extraction conditions affected extraction yield in the following order of extraction temperature ＞extraction time ＞ratio of solvent to solid, and a maximum extraction yield of 14. 94% was achieved by the optimal extraction for 4 .1 h at 84 ℃with a ratio of solvent to solid 52:1, which w