超声环流法提取牛蒡菊糖的研究  

Extraction of inulin from burdock root using an ultrasonic loop method

作　　者：刘德勤[1] 张银昌[1] 田创宇 邵菊芳[1] 

机构地区：[1]中国矿业大学化工学院,江苏徐州221116

出　　处：《北京化工大学学报（自然科学版）》2017年第3期13-18,共6页Journal of Beijing University of Chemical Technology(Natural Science Edition)

基　　金：国家大学生创新计划(201610290035)

摘　　要：以牛蒡等外根为原料,经过预处理后,利用实验室自制超声环流反应器从中提取菊糖。选择超声功率、提取温度、提取时间、料液比和通气量等5个因素,在不同的水平下分次进行单因素试验,确定各因素的适宜范围,再由此采用正交设计法优化提取条件,结果表明:提取牛蒡菊糖的最佳因素组合为超声功率300 W,提取温度70℃,提取时间30 min,料液比1∶20;在最佳因素组合下提取率达到57.89%,显著高于同等条件下传统热水浸提提取率5.23%及超声辅助提取提取率24.83%,为该方法的大规模工业化应用提供了理论依据。The extraction of inulin from pre-treated burdock root using a self-designed ultrasonic loop reactor has been studied in this work. Ultrasonic power, extraction temperature, extraction time, solid-liquid ratio and ventilation were selected as variables in the experiment. Five factors at different levels were designed in a single-factor test to determine the appropriate scope, and the extraction conditions were then optimized by orthogonal design. The results showed an ultrasonic power of 300 W, an extraction temperature of 70 ℃ , extraction time of 30 min, and solid-liquid ratio of 1：20 were the optimal conditions, under which the extraction ratio reached 57.9%. This is significantly higher than the ratio, 5.2% , obtained with the traditional hot water extraction method and the ratio, 24.8% , for the ultrasonic-assisted extraction method. This work shows the method has the potential for applications in large-scale industry.

关 键 词：菊糖 牛蒡 超声环流提取 

分 类 号：TS201.1[轻工技术与工程—食品科学]