| 孔涛，赵雪淞，王丽威.超声波辅助法提取菊芋菊糖的最佳工艺[J].广东农业科学,2013,40(12):115-116 |
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超声波辅助法提取菊芋菊糖的最佳工艺 |
| Optimal process of ultrosonic-assisted extraction of inulin from Jerusalem artichoke |
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| DOI： |
| 中文关键词: 菊芋 菊糖 超声波辅助提取 优化 |
| 英文关键词: Jerusalem artichoke inulin ultrosonic-assisted extraction majorization |
| 基金项目:国家科技支撑计划项目(2012BAD36B06)；国家自然科学青年基金（11-149) |
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| 中文摘要: |
| 采用超声波辅助热水浸提法提取菊芋中的菊糖。结果表明，相比于热水浸提法，采用超声波辅助法可以将菊糖的提取率提高28.73%，效果显著。通过单因素试验和正交试验得到最佳提取条件为超声波输出功率112W、超声波提取时间25min、料液比1：15，水浴提取温度100℃。在此条件下菊糖的提取率可达到70.05%。影响因素从大到小依次为：水浴提取温度>超声波输出功率>料液比>超声波提取时间。 |
| 英文摘要: |
| Inulin was extracted from Jerusalem artichoke by ultrosonic-assisted hot water extraction method. Compared with hot water extraction, inulin extraction yield can be increased by 16.70% through ultrosonic assisted method, and the effect is remarkable. It was concluded from single factor experiment and orthogonal mothod that the optimal condition of extraction was ultrosonic treatment for 25 min at the power of 112 W before marinated at 100℃,the mass ratio of material to water being 1：15. Under this condition, the extraction rate was 70.05%. The orthogonal factors affecting ranked : water bath extraction temperatureultrosonic extraction power跃ratio of material to water跃ultrosonic extraction time. |
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