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| 超声波提取苦荞籽中多糖的工艺研究 | |
| 引用本文： | 张燕莉,马挺军,周裔彬.超声波提取苦荞籽中多糖的工艺研究[J].农产品加工．学刊,2012(6):33-37. |
| 作者姓名： | 张燕莉 马挺军 周裔彬 |
| 作者单位： | 1. 安徽农业大学食品系,安徽合肥230036;北京农学院食品科学学院,北京102206 2. 北京农学院食品科学学院,北京,102206 3. 安徽农业大学食品系,安徽合肥,230036 |
| 基金项目： | 国家现代农业产业技术体系建设专项资金资助项目 |
| 摘 要： | 采用超声波法从苦荞籽中提取多糖,苯酚—硫酸法测定其含量。通过单因素试验和正交试验分别考察了提取温度、时间、液料比、超声功率对苦荞多糖得率的影响。结果表明,葡萄糖含量在0.010 0~0.060 0 mg与吸光度线性关系良好,影响苦荞多糖得率因素的顺序为:液料比>提取时间>超声功率>提取温度。方差分析表明,液料比对多糖提取影响显著,时间影响较显著。最终确定超声波法提取苦荞籽中多糖的最佳工艺条件为:液料比40∶1,提取时间30 min,超声功率400 W,提取温度50℃,苦荞多糖得率为7.23%。 |
| 关 键 词： | 苦荞 多糖 超声波 提取 工艺 |
Optimization of Extraction Technology of Polysaccharide from Tartary Buckwheat by Ultrasound |
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| ZHANG Yan-li , MA Ting-jun , ZHOU Yi-bin.Optimization of Extraction Technology of Polysaccharide from Tartary Buckwheat by Ultrasound[J].Nongchanpin Jlagong.Xuekan,2012(6):33-37. | |
| Authors: | ZHANG Yan-li MA Ting-jun ZHOU Yi-bin |
| Institution: | 1(1.Department of Food,Anhui Agriculture University,Hefei,Anhui 230036,China;2.College of Food Science,Beijing University of Agriculture,Beijing 102206,China) |
| Abstract: | Polysaccharide is prepared from tartary buckwheat by ultrasound,and the yield of polysaccharide is determined with the method of phenol-sulphate acid.The temperature,time,ratio of material to liquids,and ultrasonic power are considered as the single-factor test and orthogonal design.The results show that the content of glucose exhibited a better linear relationship with absorbance between 0.010 0~0.060 0 g,and the effects of the factors on the yield of polysaccharide extracted are the ratio of material to liquid>extraction time>ultrasonic power>extraction temperature.The analysis of variance show that the ratio of material to liquid is most significant to extract buckwheat polysaccharide,and then the extraction time.The optimum ultrasonic extraction levels of buckwheat polysaccharide are:40∶1,30 min,400 W,50 ℃,the polysaccharide yield reaches 7.23%. |
| Keywords: | tartary buckwheat polysaccharide ultrasonic extraction process |
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