食品研究与开发
食品研究與開髮
식품연구여개발
FOOD RESEARCH AND CEVELOPMENT
2015年
6期
38-41
,共4页
黑米%多糖%酶解法%星点设计优化法
黑米%多糖%酶解法%星點設計優化法
흑미%다당%매해법%성점설계우화법
black rice%polysaccharide%enzymatic hydrolysis%central composite design
以去皮脱脂的黑米为原料，研究了纤维素酶对黑米中多糖的提取率的影响，实验采用单因素试验法研究了在酶解浓度、酶解温度、酶解时间、pH值4个因素下对黑米多糖提取率的影响，选出了影响较大的3个因素；然后用星点设计优化法对实验数据进行进一步优化，确定了最优的提取工艺参数。结果表明：在pH6.0，酶解温度52℃，酶解时间2.5 h，酶浓度3 mg/100 mL的条件下，黑米多糖得率为0.4353%。各因素对多糖得率的影响依次为酶解时间>pH>酶解温度。
以去皮脫脂的黑米為原料，研究瞭纖維素酶對黑米中多糖的提取率的影響，實驗採用單因素試驗法研究瞭在酶解濃度、酶解溫度、酶解時間、pH值4箇因素下對黑米多糖提取率的影響，選齣瞭影響較大的3箇因素；然後用星點設計優化法對實驗數據進行進一步優化，確定瞭最優的提取工藝參數。結果錶明：在pH6.0，酶解溫度52℃，酶解時間2.5 h，酶濃度3 mg/100 mL的條件下，黑米多糖得率為0.4353%。各因素對多糖得率的影響依次為酶解時間>pH>酶解溫度。
이거피탈지적흑미위원료，연구료섬유소매대흑미중다당적제취솔적영향，실험채용단인소시험법연구료재매해농도、매해온도、매해시간、pH치4개인소하대흑미다당제취솔적영향，선출료영향교대적3개인소；연후용성점설계우화법대실험수거진행진일보우화，학정료최우적제취공예삼수。결과표명：재pH6.0，매해온도52℃，매해시간2.5 h，매농도3 mg/100 mL적조건하，흑미다당득솔위0.4353%。각인소대다당득솔적영향의차위매해시간>pH>매해온도。
This experiment took black rice as raw material and used the cellulose enzymatic on the extraction of black rice polysaccharide. The single-factor test methods were used to investigate the influence of enzyme concentration, reaction temperature, hydrolysis time and pH. Based on it, three main influence factors are chosen. The experiment data were further optimized using the central composite design and the optimal parameters of the extraction process was determined. The results show that:The optimal parameters of extraction process are:pH is 6.0, reaction temperature is 52℃, hydrolysis time is 2.5 h and the enzyme concentration is 3 mg/100 mL. Uunder this condition, polysaccharide content in black rice is 0.435 3%. Effects of different factors on the polysaccharide yield are distinct and the order is: enzymatic hydrolysis time> pH>hydrolysis temperature.
