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| 超声处理结合蒸煮法对木聚糖提取率的影响 | |
| 引用本文： | 唐伟,王立东,张丽萍. 超声处理结合蒸煮法对木聚糖提取率的影响[J]. 农产品加工．学刊, 2010, 0(4): 13-16,28. DOI: 10.3969/jissn.1671-9646(X).2010.04.004 |
| 作者姓名： | 唐伟 王立东 张丽萍 |
| 作者单位： | 1. 黑龙江八一农垦大学食品学院,黑龙江,大庆,163319 2. 黑龙江农产品加工工程技术研究中心,黑龙江大庆,163319 3. 黑龙江八一农垦大学食品学院,黑龙江,大庆,163319;黑龙江农产品加工工程技术研究中心,黑龙江大庆,163319 |
| 基金项目： | 黑龙江省科技厅攻关计划(5040299510104),2007-2009 |
| 摘 要： | 以小麦麸皮为原料,用超声处理结合蒸煮法制备木聚糖,分别研究了不同料液比、超声时间、超声温度、蒸煮时间、蒸煮温度对木聚糖提取率的影响,以木聚糖提取率为响应值,应用响应面分析法(RSA)对木聚糖提取工艺进行了优化,确定最优工艺参数为:料液比1∶20,超声时间20min,蒸煮温度100℃,蒸煮时间2h。在此条件下木聚糖的提取率为59.87%。 |
| 关 键 词： | 超声 蒸煮 木聚糖 提取 |
Effect of Ultrasonic Wave and Steaming on Extraction of Xylan |
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| Tang Wei,WangLidong,Zhang Liping. Effect of Ultrasonic Wave and Steaming on Extraction of Xylan[J]. Nongchanpin Jlagong.Xuekan, 2010, 0(4): 13-16,28. DOI: 10.3969/jissn.1671-9646(X).2010.04.004 | |
| Authors: | Tang Wei WangLidong Zhang Liping |
| Affiliation: | 1.College of Food/a>;Heilongjiang August First Land Reclamation University/a>;Daqing/a>;Heilongjiang163319/a>;China/a>;2.Agri- Food Processingand Engineering Technology Research Center of Heilongjiang Province/a>;China |
| Abstract: | The experiment took wheat bran bile as the raw material,used the ultrasonic and steaming technology to extract the xylan. Studied the influence of the ratio of liquid to solid. Ultrasonic time,the steaming temperature,the steaming time to extract the xylan,and used response surface analysis (RSA) to determine the optimal process parameters. The result shows that when set the ratio of liquid to solid at 1 ∶20, ultrasonic processing time at 20 min, steaming temperature at 100 ℃,steaming time at 2 h,the extraction ratio of xylan is 59.87%. |
| Keywords: | ultrasonic wave steaming xylan extraction |
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