超高压提取大蒜渣多糖工艺条件的优化  

Optimization of Process Conditions for Polysaccharides from Garlic Residues by Ultra-high Pressure Method

作　　者：纵伟[1] 张薇薇[1] 赵光远[1] 张丽华[1] 

机构地区：[1]郑州轻工业学院食品与生物工程学院,郑州450002

出　　处：《中国调味品》2014年第8期20-22,共3页China Condiment

基　　金：河南省教育厅高校科技创新团队项目;郑州市科技创新团队项目

摘　　要：为有效利用大蒜资源,从大蒜残渣中提取大蒜渣多糖,采用超高压提取方法,以多糖得率为指标,从超高压压力、超高压加压时间、固液比(g/mL)3个方面对大蒜渣多糖的提取工艺条件进行正交实验优化。结果表明:超高压提取大蒜渣多糖的最佳工艺条件为压力400MPa,时间4.5min,固液比1∶16。在此提取条件下,大蒜渣多糖得率达到14.18%,因此,超高压提取方法是大蒜渣多糖提取的有效方法。In order to make use of garlic,the polysaccharides are extracted from garlic residues.Using the yield of polysaccharides as index, optimize the extraction conditions by ultra-high pressure （UHP）.The effects of UHP pressure,UHP time and the ratio of solid to liquid are analyzed by orthogonal test.The results show that the optimum extraction conditions are as follows：UHP pressure of 400 MPa,UHP time of 4.5 min,ratio of solid to liquid of 1∶16 （g/mL）.Under such conditions,the yield of polysaccharides is 14.18%.So UHP extraction process is a better method for extracting polysaccharides from garlic residues.

关 键 词：大蒜渣 多糖 超高压 提取 优化 

分 类 号：TS201.1[轻工技术与工程—食品科学]