| 牛蒡根不同处理方式对提取牛蒡寡糖的影响及提取工艺的优化 |
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| 引用本文： | 郝林华,陈靠山,李光友.牛蒡根不同处理方式对提取牛蒡寡糖的影响及提取工艺的优化[J].饲料工业,2006,27(9):34-37. |
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| 作者姓名： | 郝林华 陈靠山 李光友 |
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| 作者单位： | 国家海洋局第一海洋研究所 |
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| 基金项目： | 国家科技攻关项目;国家海洋局资助项目 |
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| 摘 要： | 研究牛蒡根不同处理方式对提取牛蒡寡糖的影响以及牛蒡寡糖提取工艺的优化。结果表明,鲜牛蒡根晒干后再粉碎提取的,牛蒡寡糖的得率和寡糖含量相对最大;其次是将鲜根60℃低温烘干后再粉碎提取的;鲜根80℃和100℃烘干后再粉碎提取的牛蒡寡糖得率均低于60℃烘干后再粉碎提取的,但各组间没有明显差异;而鲜根直接破碎提取的牛蒡寡糖得率最小,寡糖含量最低。因此,综合考虑选择鲜牛蒡根以60℃低温烘干为宜。选择料液比、提取温度、提取时间、提取次数4个因素进行单因素试验,确定其条件范围,并采用正交试验设计优化提取条件,得到诸因素的最佳组合:料液比为1:10、提取温度70℃、提取时间90min、提取2次。在此工艺下牛蒡寡糖的平均得率为15.87%,所制备的产品寡糖含量为95%左右,品质较好,纯度和均一性较高。
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| 关 键 词： | 牛蒡根 牛蒡寡糖 提取 优化 |
| 收稿时间： | 2006-01-23 |
| 修稿时间： | 2006-01-23 |
Effects of different treatment ways of burdock root on the extraction of burdock oligosaccharide and its extraction technique optimization |
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| Hao Linhua,Chen Kaoshan,Li Guangyou.Effects of different treatment ways of burdock root on the extraction of burdock oligosaccharide and its extraction technique optimization[J].Feed Industry,2006,27(9):34-37. |
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| Authors: | Hao Linhua Chen Kaoshan Li Guangyou |
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| Abstract: | Effects of different treatment ways of burdock root (Arctium lappa L.)on the extraction of burdock oligosaccharide and its extraction technique optimization were studied in this paper. The results show that the yield rate and oligosaccharide content of burdock oligosaccharide after fresh root directly dried in the sun is superior to that of fresh root baked at 60℃, 80℃ and 100℃,while the yield rate and oligosaccharide content of the extracted burdock oligosaccharide is lowest after fresh root directly smashed. Four factor conditions such as water volume, extraction temperature, extraction period and extraction times were optimized by the method of single trial and orthogonal trial, and the optimum extraction conditions were determined. And the oligosaccharide content of the obtained product is about 95%. |
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| Keywords: | burdock root burdock oligosaccharide extraction optimization |
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