紫脚板薯淀粉的提取工艺研究  

Extraction of the Starch from Dioscorea alata L.

作　　者：陶华蕾[1] 

机构地区：[1]江西宜春学院化学与生物工程学院,江西宜春336000

出　　处：《现代食品科技》2012年第12期1760-1762,共3页Modern Food Science and Technology

摘　　要：以NaOH为浸泡剂,探讨了紫脚板薯料液比、浸提时间、浸提温度、浆料pH对淀粉提取率的影响,并通过正交试验确定了紫脚板薯淀粉的最佳提取工艺。结果表明:料液比1:6,浸提时间1.5 h,浸提温度35℃,浆料pH 8时,紫脚板薯淀粉的提取率最高,约为83.7%。NaOH was used as the macerating agent for starch extraction fi＇om Dioscorea alata L by single factor and orthogonal experiments. The results showed that the optimal conditions were： material to water ratio 1/6, extraction time 1.5 h, extraction temperature 35 ℃ and pH 8, under which the starch recovery rate was 83.7%.

关 键 词：紫脚板薯 淀粉 提取工艺 

分 类 号：TS235.2[轻工技术与工程—粮食、油脂及植物蛋白工程]