超声辅助提取油莎豆可溶性糖  

Ultrasonic assisted extraction of soluble sugar from tiger nut

作　　者：张莉弘[1] 吴琼[1] 邹险峰[1] 于淑艳[1] 陈丽娜[1] 吴淑清[1] ZHANG Li-hong WU Qiong ZOU Xian-feng YU Shu-yan CHEN Li-na WU Shu-qing(College of Food Science and Engineering, Changehun University, Changehun 130022, China)

机构地区：[1]长春大学食品科学与工程学院,吉林长春130022

出　　处：《东北师大学报（自然科学版）》2016年第4期162-164,共3页Journal of Northeast Normal University(Natural Science Edition)

基　　金：国家自然科学基金资助项目(31371749);长春市科技发展计划项目(长科技合(2014173))

摘　　要：通过超声波处理,采用单因素试验和正交试验,考察了超声功率、超声时间、料液比、浸提温度对油莎豆可溶性糖提取的影响,并根据单因素试验结果对油莎豆可溶性糖提取工艺进行了四因素三水平的正交优化.结果表明:四个因素对油莎豆可溶性糖提取的影响主次顺序为浸提温度>料液比>超声时间>超声功率;最佳工艺条件为超声功率700 W,超声时间10min,料液比(g/mL)1∶50,浸提温度80℃.在此工艺条件下可溶性糖提取率为14.7%.Using ultrasonic wave pretreatment, single factor test and orthogonal experiment design methods were applied to analyze the effects of ultrasonic power, ultrasonic time, solid-liquid ratio, extraction temperature on extraction rate of soluble sugar of tiger nut （Cyperus esculentus L. ）. The results shows that the four factors on the extraction of polysacharids from tiger nut is： extraction temperature〉 solid-liquid ratio〉 ultrasonic time〉 ultrasonic power. The optimal conditions are as follows： ultrasonic power 700 W, ultrasonic time 10 min, solid-liquid ratio 1：50, extraction temperature 80℃ ,the maximum extraction rate was 14.7 %.

关 键 词：油莎豆 可溶性糖 提取 

分 类 号：TS241[轻工技术与工程—制糖工程]