响应面法优化超声波辅助提取苹果渣低聚糖的工艺

Optimization of oligosaccharide extraction with ultrasonic-assisted from apple pomace by response surface methodology

摘要: 以苹果渣为原材料,在单因素实验的基础上,通过Box-Behnken实验设计以及响应面分析法,研究超声时间、料液比、乙醇体积分数和超声温度对苹果渣低聚糖得率的影响。优化后的最佳工艺参数为超声时间35 min、料液比1∶17（g/m L）、乙醇体积分数80%、超声温度43℃,在此实验条件下,苹果渣低聚糖实际得率为13.23%。结果表明,响应面分析法对超声波辅助提取苹果渣低聚糖的工艺优化合理可行,为其开发利用提供了理论支持。

Abstract: The apple pomace was used as raw material to extract oligosaccharide by means of ultrasonic-assisted.The effect of ultrasonic time, solid-liquid ratio, ethanol volume fraction and ultrasonic temperature on the yield of oligosaccharides from apple pomace were investigated using Box-Behnken design and response surface methodology, which based on the single factor experiment.The optimal process parameters were as follows: ultrasonic time 35 min, solid-liquid ratio 1∶17 (g/m L) , ethanol volume fraction 80%, ultrasonic temperature 43 ℃.Under these conditions, the yield of oligosaccharides from apple pomace was up to 13.23% in practice. The results showed that the method of response surface analysis was reasonable and feasible for ultrasonic extraction of apple pomace oligosaccharides, providing theoretical support for its development and utilization.