摘要
[目的]优选菊芋中菊糖的微波提取工艺。[方法]以新鲜的菊芋块茎为原料,在单因素试验的基础上,以微波功率、提取时间、料液比、提取次数和提取温度为因素,设计5因素4水平的正交试验L16(45),研究菊糖的提取及其分离纯化的最佳工艺条件。[结果]确定微波法提取菊糖的最佳工艺条件为:微波时间8 min,提取温度95℃,微波功率500 W,料液比为1∶20(W/V,g/ml,下同),提取3次;在此条件下,菊芋菊糖的提取率为68.11%。[结论]该方法优选出了菊芋中菊糖的微波提取工艺,结果准确可行。
[Objective] To optimize the microwave extraction technology of inulin from J.artichoke.[Method] With fresh J.artichoke tuber as experimental materials,based on a single factor experiment,five factors of microwave power,extraction time,solid-liquid ratio,extraction frequency and extraction temperature were selected to perform an orthogonal experiment L16（45） at four levels to study the best extraction conditions of J.artichoke.[Result] The best extraction conditions were 8 min of microwave time,95 ℃ of extraction temperature,500 W of microwave power,1∶20（W/V,g/ml） of solid-liquid ratio and three times of extraction frequency;under the best conditions,the extraction rate of inulin could reach up to 68.11%.[Conclusion] The method optimized the microwave extraction conditions of inulin,and the results were accurate and practical.
出处
《安徽农业科学》
CAS
2012年第23期11568-11570,共3页
Journal of Anhui Agricultural Sciences
