摘要
魔芋粉中脂肪、蛋白质等限制魔芋葡甘聚糖的应用,因此对魔芋粉进行纯化处理得到纯度更高的魔芋葡甘聚糖应用于食品、药品等产业。本研究采用乙醇作为溶剂,对利用超声波辅助纯化魔芋粉的工艺进行优化。经过单因素实验分析料液比、乙醇浓度、超声时间、超声功率、超声温度5个相关因素的显著性,选择料液比、乙醇浓度和超声时间为较显著的因子进行分析。而后通过响应面拟合模型对各相关因素进行优化,最终确定在料液比1:102(g/mL)、乙醇浓度73%、超声时间55 min、超声功率175 W、超声温度50℃条件下,魔芋葡甘聚糖含量为88.1%,与预测值相近,纯化工艺切实可行。利用红外光谱仪和X射线衍射仪测定优化前后样品结构,未发现明显差异。经该工艺纯化后的魔芋粉中魔芋葡甘聚糖含量明显高于未纯化魔芋粉,且结构受影响较小,本文旨在为魔芋葡甘聚糖的高效开发和利用提供理论依据。
The fat,protein and other compounds in konjac powder limit the application of konjac glucomannan.Konjac glucomannan with relatively high purity could be applied in food,medicine and other sectors.This research aimed to optimize the ultrasonic assisted purification process of glucomannan from konjac powder with ethanol.The significance effects of five relevant factors including the ratio of konjac powder to ethanol,ethanol concentration,ultrasonic time,power and temperature were analyzed based on single factor analysis of variance.The first three aforementioned factors were selected for further analysis their significant effects on the purity of glucomannan.Moreover,the relevant factors were optimized via response surface model fitting.The final optimized parameters were as follows:1:102(g/mL)for the ratio of konjac powder to ethanol,73%ethanol,55 min ultrasonic time,175 W ultrasonic power,50℃ultrasonic temperature.The content of konjac glucomannan under the process condition was 88.1%,which was close to the predicted value,and the purification process of glucomannan from konjac powder was feasible.The structure of the samples before and after optimization were measured by infrared spectroscopy and X-ray diffraction with no significant difference.The content of konjac glucomannan in the purified konjac powder by this process was significantly higher than that in the unpurified one,and the structure was less affected.Results from this study could provide theoretical support for efficient utilization of konjac glucomannan and development of relevant functional products.
作者
包芮宁
吴卫国
廖卢艳
王燕
BAO Ruining;WU Weiguo;LIAO Luyan;WANG Yan(School of Food Science and Technology,Hunan Agricultural University,Changsha 410128,China)
出处
《食品工业科技》
CAS
北大核心
2024年第7期210-216,共7页
Science and Technology of Food Industry
关键词
响应面
超声
魔芋葡甘聚糖
纯度
response surface
ultrasonic
konjac glucomannan
purity
