摘要
为开发利用啤酒废酵母资源,以啤酒废酵母为实验材料、海藻糖为研究对象、蒸馏水为提取剂,利用单因素与正交多项式回归设计相结合的试验方法,优化微波提取海藻糖工艺。结果表明:获得微波法提取海藻糖的回归模型为Y=3.672+0.00142Z12-0.0297Z1+0.00187Z3[Z1为微波时间/min,Z2为液料比(mL/g),Z3为微波功率/W];优化最佳工艺参数为液料比40:1(mL/g)、微波功率500W、微波时间25min、微波温度80℃,在此参数条件下海藻糖得率达到5.07%;综合分析发现:虽然微波提取法得率不及微波辅助法与超声波辅助法,但提取时间显著少于另外两种方法(P<0.05),提取时间仅为微波辅助法的1/9、超声波辅助法的1/15。
In order to facilitate the development and utilization of waste beer yeast resource, trehalose was extracted from waste beer yeast by microwave extraction processing. The optimal extraction processing parameters were explored by single factor and orthogonal polynomial regression experiments. Results indicated that a regression model for trehalose extraction was Y=3.672＋0.00142Z1^2 0.0297Z1＋0.00187Z3 （where, Z1, microwave treatment time; Z2, liquid-solid ratio; Z3, microwave power）. The optimal extraction conditions were liquid-solid ratio of 40：1, microwave power of 500 W, microwave treatment time of 25 min, and microwave treatment temperature of 80 ℃. Under the optimal extraction conditions, the extraction rate of trehalose could reach up to 5.07%. Compared with microwave-assisted and ultrasound-assisted methods, microwave treatment has less yield of trehalose; however, microwave extraction time was only 1/9 of microwave-assisted extraction method, and 1/15 of ultrasound-assisted extraction method.
出处
《食品科学》
EI
CAS
CSCD
北大核心
2010年第22期119-123,共5页
Food Science
基金
吉林省教育厅"十一五"科学技术研究项目(2009474)
关键词
微波
啤酒废酵母细胞
海藻糖
正交多项式
回归模型
microwave
waste beer yeast cell
trehalose
orthogonal polynomial
regression model
