响应面法优化酶-超临界CO_2萃取联用提取雪莲果菊糖工艺  

Optimization of Enzyme-assisted Supercritical Carbon Dioxide Extraction of Inulin from Yacon by Response Surface Methodology

作　　者：蔡莉[1] CAI Li(Department of Chemieal and Textile Engineering,Jiangyin Polyteehnie College,Jiangyin 214405,China)

机构地区：[1]江阴职业技术学院化纺系,江苏江阴214405

出　　处：《保鲜与加工》2018年第5期72-78,共7页Storage and Process

摘　　要：以雪莲果为试材,在单因素试验的基础上,采用响应面法优化超临界CO_2萃取辅助酶法提取雪莲果菊糖工艺。结果表明,酶-超临界CO_2萃取联用提取雪莲果菊糖最佳工艺为:雪莲果粉碎度80目,木瓜蛋白酶用量10 mg/g,萃取压力32 MPa,萃取温度52℃,CO_2流量30 L/h,此时雪莲果菊糖得率可达84.37%。酶-超临界CO_2萃取联用提取法较传统提取法(酶法、微波法、超临界CO_2萃取法)相比,无论提取时间还是菊糖得率都有明显的提升。With yacon as a test material, on the basis of single factor test, optimization of enzyme-assisted supercritical CO2 extraction technique of inulin from yacon by response surface methodology was investigated. The results showed that, the best process of extracting yacon inulin by enzyme combined with super critical CO2 extraction was as follows： crushing degree of yacon 80 mesh, dosage of papain 10 mg/g, extraction pressure 32 MPa, extraction temperature 52 ℃, flow rate of CO230 L/h, and the yield of yacon inulin could reach 84.37%. Compared with the traditional extraction methods（enzyme, microwave and supercritical CO2 extraction）, enzyme-assisted supercritical CO2 extraction had an obvious improvement in both extraction time and yield of inulin.

关 键 词：雪莲果 菊糖 超临界CO2萃取 响应面法 

分 类 号：TS255.36[轻工技术与工程—农产品加工及贮藏工程]