摘要
为优选菊芋中的菊粉,以新鲜的菊芋块茎为原料,在单因素试验的基础上,以超声波功率、提取时间、料液比和提取温度为因素,设计4因素3水平的正交试验,研究菊粉提取的最佳工艺条件.确定超声波法提取菊粉的最佳工艺条件为提取时间30 min,提取温度55℃,超声波功率600 W,料液比为1∶1,在此条件下,菊芋菊粉的得率为69.02%.该方法优选出菊芋中菊糖的超声波提取工艺,结果准确,且菊芋可以得到充分利用.
To optimize the ultrasonic extraction technique of inulin from Jerusalem artichoke, the best extraction conditions of Jerusalem artichoke was studied with fresh Jerusalem artichoke tuber as experimental materials, based on single factor experiment and taking ultrasonic power to extracting time, extraction temperature, and material-liquid ratio as control factors,four factors and three levels orthogonal experiment was designed. The best extraction conditions were 30 min extracting time, 55 ℃extraction temperature, 600 W ultrasonic power, 1∶1 material-liquid ratio. Under the best conditions, the extraction rate of inulin could reach up 69.02%. The method optimized the ultrasonic extraction conditions of inulin. The results are accurate;furthermore, Jerusalem artichoke can be utilized adequately.
出处
《宁夏工程技术》
CAS
2014年第4期340-342,共3页
Ningxia Engineering Technology
基金
宁夏高等学校科学技术研究项目(NGY2013008)
关键词
菊芋
菊糖
超声波提取
Jerusalem artichoke
inulin
ultrasonic extraction
