菊芋菊糖的提取与纯化  

Extraction and purification of inulin from Jerusalem artichoke

作　　者：胡娟[1] 金征宇[1] 王静[1] 

机构地区：[1]江南大学食品学院教育部重点实验室,无锡214036

出　　处：《食品科技》2007年第4期62-65,共4页Food Science and Technology

基　　金：国家自然科学基金项目(20376029)。

摘　　要：重点研究了菊芋菊糖的提取与纯化。选择提取温度、提取时间、料液比、提取次数进行单因素实验,确定条件范围,再采用正交实验优化提取条件,得到菊芋菊糖提取最佳工艺条件为温度70℃、提取时间90min、料液比1∶15,菊糖提取率可达90.76%。提取液80℃保温1h菊糖保留率高达95.88%且除去60%以上蛋白质。经过D218离子交换树脂脱色处理,菊糖液色泽澄清,呈白色,蛋白质基本除去。最后冷冻干燥得产品,总糖含量达98%以上,其中菊糖含量为96.23%。The extraction and purification technique of inulin from Jerusalem artichoke is studied in this paper. This article was focus on the conditions of extraction and purification of Inulin from Jerusalem artichoke. Several factors, e.g. water volume, temperature, time and extraction times affect inulin extraction rate. The extraction conditions are optimized by the method of orthogonal design, and the optimum condition is determined. The optimal conditions were as follows： temperature at 70℃, extracting time for 90min, the ratio of material to water 1：15, the extraction rate was 90.76%. Keeping the juice at temperature 80℃ for lh, the rate of the kept inulin was 95.88% and the rate of wiping off protein was 64.69%. Decoloured by D218 ion exchange, The inulin solution is clear and coloudess, and there is little protein. Finally, the inulin was frezen dried and the total sugar took up to 98%, in which the inulin was 96.23%.

关 键 词：菊芋 菊糖 提取 纯化 

分 类 号：TS201.1[轻工技术与工程—食品科学]