乙醇脱除魔芋粗粉三甲胺异味的效果研究  

Effect of Ethanol on Removing Trimethylamine from Konjac Powder

作　　者：杨大伟[1] 卢智锋[1] 

机构地区：[1]湖南农业大学食品科学技术学院,湖南长沙410128

出　　处：《湖北民族学院学报（自然科学版）》2014年第1期1-4,共4页Journal of Hubei Minzu University(Natural Science Edition)

基　　金：长沙市科技计划项目(DB0091)

摘　　要：为研究乙醇浸提因素对魔芋粗粉中三甲胺提取率的影响,以较低的乙醇体积分数、浸提时间和浸提温度为试验因素,以分光光度法测定三甲胺的提取率,在单因素试验的基础上进行正交试验,运用综合评分法和正交试验结果分析.结果表明乙醇浸提魔芋粗粉中三甲胺提取率最优的工艺条件为:乙醇体积分数为30%,浸提时间为4 h,浸提温度为60℃.In order to study the law for the ethanol extraction factors influencing Trimethylamine extrac-tion rate from crude konjac powder ,the ethanol concentration ,extraction time and extraction temperature were selected as factors .On the basis of single factors test ,the orthogonal test was carried out ,and the test data was analyzed with comprehensive pointrating method and variance analysis method .The resuts showed that the optimum technological parameters for trimethylamine extraction rate from crude konjac powder were as follows：the ethanol concentration 30%,extraction time 4 h and extraction temperature 60℃.

关 键 词：魔芋粗粉 乙醇 三甲胺 

分 类 号：S379[农业科学—农产品加工]