摘要
应用微波辅助提取技术,优化魔芋葡甘露聚糖提取、纯化的工艺。通过单因素和正交试验考察提取温度、微波功率、固液比和提取时间对魔芋葡甘露聚糖含量的影响。结果表明:提取工艺条件为温度90℃、微波功率700W、固液比1:160、提取时间60min,该条件下葡甘露聚糖的含量为70.75%。在4个因素中,温度对葡甘露聚糖的影响具有显著性意义。优化后的工艺稳定,微波辅助提取魔芋葡甘露聚糖的含量高、时间短,且有高的抗菌能力。通过红外和扫描电镜验证了微波提取方法的合理性。
The microwave-assisted extraction of konjac glucomannan （KGM） from konjac flour was studied. The influence of extraction parameters including extraction temperature, microwave power and solid/liquid ratio on KGM content was examined by one-factor-at-a-time and orthogonal array design. The optimal process conditions for KGM extraction were found to be extraction at 90 ℃ and a microwave power of 700 W for 60 min with a solid-to-liquid ratio of 1：160. The KGM content of crude extracts under the optimized conditions was 70.75%. Temperature significantly affected the extraction of KGM. The optimized extraction process provided a stable extraction technique which had the advantages of high KGM content, short extraction time and high antibacterial activity of konjac flour extracts. The superiority of the microwave-assisted extraction method has been verified by infrared and scanning electron microscopy （SEM）.
出处
《食品科学》
EI
CAS
CSCD
北大核心
2013年第12期22-26,共5页
Food Science
基金
国家自然科学基金青年科学基金项目(21006075)
武汉市青年科技晨光计划项目(201271031400)
湖北省教育厅重大项目(CXY2009A009)
湖北省自然科学基金重点项目(2008CDA060)
关键词
微波辅助提取
魔芋
葡甘露聚糖
microwave-assisted extraction
konjac
konjac glucomannan
