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研究荠蓝籽皮中荠蓝胶的提取工艺。在单因素试验的基础上,选定浸提温度、时间、液料比3个因素的3个水平做二次通用旋转设计试验,以优化荠蓝胶提取工艺。试验结果表明,各因子对荠蓝胶得率的影响大小依次为浸提时间、液料比、温度,且均达到极显著水平。当提取温度61℃,提取时间3.5 h,液料比33∶1时,荠蓝胶得率达到极大值,黏度值也较大。此条件下荠蓝胶得率的理论最高值为25.82%,验证值为25.34%。荠蓝胶得率的回归模型拟合性好。荠蓝胶的主要成分是多糖和蛋白质。
Study on the extraction process of blueberry water chestnut blueberry seed. On the basis of single factor experiment, three general rotation design tests were made at three levels of extraction temperature, time and liquid to liquid ratio to optimize the extraction process of blueberry gum. The test results showed that the factors affecting the rate of water chestnuts blue gum size followed by extraction time, liquid material ratio, temperature, and reached a significant level. When the extraction temperature was 61 ℃, the extraction time was 3.5 h and the ratio of liquid to solid was 33:1, the rate of blue colloid reached the maximum and the viscosity value was also larger. Under this condition, the theoretical maximum value of the rate of the blueberry gum is 25.82%, and the verification value is 25.34%. The regression model of the rate of water chestnut blue gum fitting well. The main components of blueberry gum are polysaccharides and proteins.