粮食与油脂
糧食與油脂
양식여유지
CEREALS & OILS
2015年
8期
31-34
,共4页
玉米须%多糖%响应面法%脱色
玉米鬚%多糖%響應麵法%脫色
옥미수%다당%향응면법%탈색
stigma maydis%polysaccharides%response surface methodology(RSM)%decolorization
在单因素试验基础上,采用响应面分析法(response surface methodology,RSM),以脱色率为响应值,对玉米须多糖脱色中的过氧化氢添加量、脱色时间和pH三个主要因素进行优化。获得最佳工艺条件为过氧化氢添加量0.15∶1(V∶V),pH为12,脱色3 h,脱色温度40℃。采用此工艺,在多糖浓度10 mg/mL时,玉米须多糖实际脱色率达69.3%,多糖保留率60.1%。
在單因素試驗基礎上,採用響應麵分析法(response surface methodology,RSM),以脫色率為響應值,對玉米鬚多糖脫色中的過氧化氫添加量、脫色時間和pH三箇主要因素進行優化。穫得最佳工藝條件為過氧化氫添加量0.15∶1(V∶V),pH為12,脫色3 h,脫色溫度40℃。採用此工藝,在多糖濃度10 mg/mL時,玉米鬚多糖實際脫色率達69.3%,多糖保留率60.1%。
재단인소시험기출상,채용향응면분석법(response surface methodology,RSM),이탈색솔위향응치,대옥미수다당탈색중적과양화경첨가량、탈색시간화pH삼개주요인소진행우화。획득최가공예조건위과양화경첨가량0.15∶1(V∶V),pH위12,탈색3 h,탈색온도40℃。채용차공예,재다당농도10 mg/mL시,옥미수다당실제탈색솔체69.3%,다당보류솔60.1%。
On the basisof single–factor tests,the amountof H2O2,the decolorization time,and the pH,which mainly affected the decolorization rateof polysaccharide from stigma maydis,were optimized by response surface methodology(RSM). The results indicated that the amountof H2O2,the optimum time,pH and temperature were 0.15∶1(V∶V),3 h,12 and 40℃ respectively. Under these conditions,when theconcentrationof polysaccharide was 10 mg/mL,the actual decolorization rate and retention rateof polysaccharide from stigma maydis were 69.3% and 60.1%.