作　　者： ; ; ; ;

机构地区： 徐州工程学院食品生物工程学院

出　　处： 《食品科学》 2010年第18期124-128,共5页

摘　　要： 以远红外干燥的生姜粉为原料,通过单因素试验探讨超声波-微波协同萃取生姜多糖工艺中液料比、微波功率、提取时间、颗粒大小及超声波等因素对多糖提取率的影响,利用响应曲面法对影响生姜多糖提取率的3个主要因素即微波功率、液料比和提取时间进行优化。分析表明最佳提取工艺参数:鲜生姜60℃干燥、粉碎过40目筛、纯水为溶剂、液料比25:1、微波功率258W条件下提取85s,生姜多糖提取率23.65%,比热水回流浸提6h所得提取率高21.10%。超声波-微波协同具萃取的方法有方法简单及萃取效率高等优点,可为生姜多糖的提取应用提供一定参考。 Fresh gingers were dried in a far infrared drying oven and powder to provide a starting material for extraction ginger polysaccharides on an ultrasonic and microwave synergistic instrument.The effects of liquid/solid ratio,microwave power,extraction duration,material particle size and added ultrasonic treatment on polysaccharide yield were explored through single factor experiments.Three main affecting factors,namely microwave power,extraction duration and liquid/solid ratio were selected to carry out response surface optimization based on Box-Behnken experimental design.The optimal extraction conditions were determined as follows：drying temperature for fresh gingers,60℃;sieve mesh size for powdered gingers,40;extraction solvent;pure water;microwave power,258 W;and extraction duration,85 s.The polysaccharide yield obtained under these optimal conditions was 23.65%,higher than that obtained after three-time hot water reflux extraction for 2 hour each time（19.53%）.Ultrasonic and microwave synergistic extraction has the benefits of simplicity and high efficiency.

关 键 词： 生姜多糖 超声波 微波协同萃取 响应曲面 工艺

领　　域： [轻工技术与工程] [化学工程]