菊芋中菊粉不同提取工艺比较研究  

Comparison of Different Inulin Extraction Technologies from Jerusalem artichoke

作　　者：胡建锋[1,2] 邱树毅[1,2] 

机构地区：[1]贵州大学化学与化工学院,贵州贵阳550003 [2]贵州省发酵工程与生物制药重点实验室,贵州贵阳550003

出　　处：《贵州农业科学》2009年第10期181-184,共4页Guizhou Agricultural Sciences

基　　金：贵阳市科技攻关项目"微波技术辅助提取菊粉的工艺研究"[筑科农(2007)6]

摘　　要：采用常规水浴浸提法、超声波循环提取法、微波提取法提取菊芋中菊粉,结果表明:常规提取法的最佳条件为温度60℃,时间50 min,料液比为1∶30;超声提取法的最佳条件为温度60℃,时间40 min,超声功率600W,料液比为1∶20;微波提取法的最佳条件为微波处理8 min,微波功率700W,料液比为1∶15。常规水浴浸提法、超声波循环提取法和微波提取法的菊粉得率分别达75.68%、82.16%和87.81%。以微波提取法的菊粉得率最高。Three extraction methods including conventional water extraction, ultrasonic recycle extraction and microwave extraction method were tested to extract inulin from Jerusalem artichoke. The results showed that the optimum condition of the conventional water extraction method was 60℃, 40 rain and 1 ： 30 raw material/solution ratio, the optimum condition of the ultrasonic recycle extraction method was 600 W and 1 ： 20 raw material/solution ratio and the optimum condition of the microwave extraction method was 700 W, 8 min and 1 ： 15 raw material/solution ratio. The inulin extraction rate of the conventional water extraction method, ultrasonic recycle extraction method and microwave extraction method was 75.68%, 82. 16% and 87.81% respectively and the inulin extraction rate of the microwave extraction method was the highest among three extraction methods.

关 键 词：菊粉 菊芋 提取工艺 

分 类 号：S632.9[农业科学—蔬菜学]