挤压超声联用提取米糠多糖工艺优化

摘要

With the aim to improve the yield of rice bran polysaccharide, the method of extrusion in conjunction with ultrasound was used. On the basis of single factor experimental results, the combination design of quadratic orthogonal rotation was adopted to analyze the conditions of extrusion process and ultrasonic treatment condition, and then the mathematical model of ultrasonic treatment was constructed. The test results show that the rice bran is acquired under the condition of moisture content 20% , extrusion temperature 115℃ and screw speed 120r/min, the yield of rice bran polysaccharide can reach to 7. 18% under the optimized conditions of ultrasonic time 21 min, ultrasonic power 117 W, ultrasonic temperature 72℃ and liquid-solid ratio 8. 7 mL/g.%为了提高米糠多糖得率,将挤压与超声方法联用,在单因素试验基础上采取二次正交旋转组合试验,研究了酶法提取米糠多糖的挤压工艺条件和超声波处理条件,并构建了超声波处理的数学模型.试验结果表明:在物料含水率20％、挤压温度115℃、螺杆转速120 r/min的挤压条件下,获取的米糠经酶解后,在处理时间21 min、超声波功率117W、处理温度72℃、液料比为8.7 mL/g的优化条件下,米糠多糖得率可达7.18％.