微波辅助提取雪莲果中低聚果糖的工艺优化  

The Process Optimization on the Extraction of Fructo-oligosaccharides from Yacon by Microwave-assisted Extraction

作　　者：邓加聪[1] 徐慧诠[1] 郑虹[1] 张文森[1] 倪丽丹 

机构地区：[1]福建师范大学福清分校生物与化学工程系,福建福清350300

出　　处：《食品研究与开发》2016年第1期90-94,共5页Food Research and Development

基　　金：福建省自然科学基金项目(2015J01132);福建省教育厅中青年教师项目(JA15569);福建省教育厅中青年教师教育科研项目(JA11285)

摘　　要：雪莲果作为试验材料,利用微波辅助提取法对雪莲果中的低聚果糖进行提取。在单因素试验结果的基础上,采用正交试验设计,对雪莲果中低聚果糖的提取工艺进行优化,获得其最佳的提取工艺参数为微波时间180 s,微波功率700 W,提取温度90℃,提取时间80 min,液料比40∶1(m L/g)。在此条件下,微波辅助提取低聚果糖的提取率为51.33%,比未优化前38.56%的提取率提高了0.33倍。The process on the extraction of fructo-oligosaccharides from yacon was studied using microwave assisted extraction method. On the basis of single factor experiment, the extraction of fructo-oligosaccharides from yacon were optimized by the orthogonal experimental design.The results showed that the optimal conditions were microwave time 180 s, microwave power 700 W, extraction temperature 90 ℃, extraction time 80 min,liquid material ratio 40：1 mL/g. Under optimization conditions, the extraction rate of microwave assisted extraction of oligosaccharide fructose was 51.33 %,and the extraction rate was 0.33 times more than 38.56 % of before optimization.

关 键 词：雪莲果 低聚果糖 微波辅助提取 

分 类 号：TQ914.1[化学工程]