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投稿时间:2015-12-07
投稿时间:2015-12-07
中文摘要: 以沁州黄小米为材料,采用超声波辅助碱提法提取其中的多糖。用单因素试验来考察碱液浓度、超声功率、超 声时间和液固比在提取过程中对沁州黄小米多糖得率的影响。正交试验结果表明这 4 个因子对沁州黄小米多糖得率影 响作用大小顺序为:液固比>超声波处理时间>超声功率>碱液浓度;得到的多糖提取最佳工艺条件组合:碱浓度0.8 mol/L,超声波处理时间 15 min,超声功率 97.5 W,液固比 30 ∶ 1(mL/g),此优化工艺条件下多糖的得率达到 70.29 %。 该研究为沁州黄小米中多糖物质的最优化提取和利用提供参考。
Abstract:Extraction process of Qinzhouhuang millet polysaccharides was investigated using the method of ul- trasound-assisted alkali extraction method. The effects of alkali concentration, ultrasonic power, liquid-solid ratio and ultrasonic time on the yield of polysaccharides from Qinzhouhuang millet were surveyed by single fac- tor experiment. The results showed that extracting rate of the polysaccharides was effected by solid ratio, ultra- sonic time, ultrasonic power and alkali concentration successively. The optimum technological condition com- bination was alkali concentration with 0.8 mol/L, ultrasonic power with 97.5 W, ultrasonic time with 15 min, and liquid-solid ratio with 30 ∶ 1 (mL/g). Under this optimized condition, the extracting rate of the polysaccha- rides from Qinzhouhuang millet was 70.29 %.
文章编号:201607027 中图分类号: 文献标志码:A
基金项目:长治学院校级课题《“沁州黄”小米与其余小米品系粗纤维和脂肪含量的对比分析》(2013205)
Author Name | Affiliation |
WANG Xi, LEI Hai-ying, JIN Zhi-qiang, BAI Bian-xia | Changzhi Univeisity, Changzhi 046000, Shanxi, China |
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