作　　者： ; ;

机构地区： 上海工程技术大学化学化工学院

出　　处： 《上海工程技术大学学报》 2007年第4期331-333,共3页

摘　　要： 研究菊芋菊糖的提取与纯化。采用超声波辅助提取法在常温下提取菊芋菊糖,考察了超声处理时间、提取水的用量、溶液pH值对菊糖提取率的影响,得到超声波辅助提取菊芋菊糖的最佳条件为:超声处理时间20 min;料液比(m∶V)1∶25;pH值7。以多糖损失率和蛋白清除率为衡量指标,选用Sevag法对提取液进行脱蛋白处理,Sevag法脱3次、5次、7次和9次后的脱蛋白率分别为51.3%,69.3%,79.4%和83.6%。多糖损失率分别为13.5%,28.6%,56.8%和72.3%。 The inulin was extracted from Jerusalem artichoke at room temperature with ultrasonic aiding method. The influence factors including extraction time, the ratio of material to water, pH-value on the extraction rate were investigated. The optimal conditions were as follows： extraction time for 20min, the ratio of material to water 1 ： 25, pH-value 7. Deprotein rate and lose rate of inulin were considered as the scale in-dice, the extract was disposed with Sevag method. When the extract was disposed 3 times, 5 times,7 times and 9 times, the removed protein rate were 51.3% , 69.3% , 79.4% and 83.6% , the loss rate of inulin were 13.5%, 28.6%, 56.8% and 72.3% ,respectively.

关 键 词： 菊芋 菊糖 提取 纯化

领　　域： [轻工技术与工程] [轻工技术与工程]