苦荞抗性淀粉制备工艺的优化研究  

Optimization Study on Processing Conditions of Tartary Buckwheat Resistant Starch

作　　者：王灼琛[1] 程江华[1] 

机构地区：[1]安徽省农业科学院农产品加工研究所,安徽合肥230031

出　　处：《安徽农业科学》2017年第36期72-74,179,共4页Journal of Anhui Agricultural Sciences

基　　金：2016年安徽省农业科学院院长青年创新基金项目(16B1225)

摘　　要：[目的]研究压热法制备苦荞抗性淀粉的最优工艺。[方法]采用压热法制备苦荞淀粉,通过正交试验及单因素试验分析,研究淀粉浆pH、淀粉浆浓度、压热时间、压热温度4个因素对苦荞抗性淀粉得率的影响。[结果]通过正交试验确定压热法制备苦荞抗性淀粉的最优工艺条件:淀粉浆pH 7、淀粉浆浓度60%、压热时间60 min、压热温度110℃,在此条件下的抗性淀粉得率为14.21%。此外,在制备抗性淀粉的同时,有效地提取分离了苦荞黄酮,提取率达到93.50%。[结论]该研究可为苦荞淀粉的深度开发利用提供参考。[ Objective ] Study on the optimal processing of preparation of tartary buckwheat resistant starch by pressure heat. [ Method ] In this pa-per, the method of single factor test and orthogonal test analysis were used to optimize tartary buckwheat resistant starch preparation technology through the analysis of concentration of starch, pH, temperature and time four factors influence on tartary buckwheat resistant starch yield. [ Re-sult] The results showed that the optimal processing conditions were as follows 6 0 % starch slurry concetime 60 min. Using the technology conditions for preparation, the yield of resistant starch is 14. 21%. In addition, the effective extracration of the tartary buckwheat flavone extraction rate reached 93. 50%. [ Conclusion ] This study can provide reference for further developmentand utilization of tartary buckwheat.

关 键 词：苦荞 抗性淀粉 压热 正交试验 

分 类 号：TS236.9[轻工技术与工程—粮食、油脂及植物蛋白工程]