枸杞多糖提取物微波真空干燥特性研究及其品质分析  

Study on microwave-vacuum drying of Lycium barbarum polysaccharide extracts and analysis of its quality

作　　者：赵芩[1] 张立彦[1] 邱志敏[1] 

机构地区：[1]华南理工大学轻工与食品学院,广东广州510640

出　　处：《食品工业科技》2013年第23期266-270,共5页Science and Technology of Food Industry

摘　　要：研究了不同微波功率密度对枸杞多糖提取物干燥动力学的影响,并用单因素实验研究了微波功率密度、真空度、物料厚度对样品品质(冲调性、多糖保留率)的影响。结果表明:微波功率密度越大,枸杞多糖提取物干燥速率越快;随着微波功率密度的增加,样品的冲调性变差,多糖保留率先增加后减少;随着真空度的增大,样品的冲调性先减少后增加,多糖保留率先增大后减小;而物料厚度对样品的冲调性和多糖保留率无明显影响。利用二次通用旋转组合实验进行优化,得到枸杞多糖提取物的最佳干燥工艺为微波功率密度2W/g、真空度0.08MPa,该工艺条件下,枸杞物料干燥时间、多糖保留率、溶解时间分别为34.56min、95.14%和2.28min。The influence of microwave power density on the drying dynamics of Lycium barbarum polysaccharide extracts, and the influence of microwave power density, vacuum degree, material thickness on the quality （blunt tonality and the retention rate）of polysaccharidewere were researched by using single factor experiment. The results showed that the rate was increased with the increasing of the microwave power density.The blunt tonality of sample became worse,while the retention rate of polysaccharide increased and then declined with the microwave power density increase. With the increasing of vacuum degree, the blunt tonality of sample decreased and then increased,and the retention rate of polysaccharide increased and then decreased. Material thickness had no obvious influence on the blunt tonality and the retention rate of polysaccharide.The drying conditions were optimized with quadratic regression rotational composite design.The optimum conditions were showed as follows： 34.56min of dying time, 95.14% of retention rate and 2.2gmin of dissolve time were obtained under 2W/g of microwave power density and 0.08MPa of vacuum degree.

关 键 词：枸杞多糖提取物 微波真空干燥 品质 

分 类 号：TS201.2[轻工技术与工程—食品科学]