响应面法优化罗汉参淀粉提取工艺研究  

Study on Extraction Technology of Luohanshen Starch by Response Surface Methodology

作　　者：张玉 史亚萍 李响 刘昌衡 贾爱荣 袁福君 张绵松 ZHANG Yu;SHI Ya-ping;LI Xiang;LIU Chang-heng;JIA Ai-rong;YUAN Fu-jun;ZHANG Mian-song(Biology Institute,Qilu University of Technology(Shandong Academy of Sciences),Jinan 250103,Shandong,Chian;Luohanshen Cooperatives of Shan County,Heze 274300,Shandong,China)

机构地区：[1]齐鲁工业大学(山东省科学院),山东省科学院生物研究所,山东济南250103 [2]单县天祥罗汉参专业合作社,山东菏泽274300

出　　处：《食品研究与开发》2018年第18期61-65,共5页Food Research and Development

基　　金：山东省科学院·单县人民政府产学研合作引导基金(2015CXY-14);山东省重点研发计划(医用食品专项计划)项目(2017YYSP021)

摘　　要：以传统水提法提取罗汉参淀粉,比较不同液料比、磨浆时间、溶液p H值3个因素对淀粉得率的影响。应用响应面法优化罗汉参淀粉的提取条件,发现磨浆时间对罗汉参粗淀粉得率的影响最大,液料比与磨浆时间、p H值的交互影响对淀粉得率具有显著影响。罗汉参淀粉的的最佳提取工艺为:液料比为8∶1(L/kg),磨浆时间为15 min,提取液p H值为8。在上述条件下得到罗汉参粗淀粉的得率为21.5%。并进一步对罗汉参粗淀粉的理化性质进行分析,结果表明提取的罗汉参淀粉中淀粉含量为88.5%,水分含量为5.77%、蛋白质含量为0.04%、灰分为0.44%、脂肪含量为0.2%,p H值为6.0、电导率为186μs/cm、糊化温度90℃。The traditional water extraction of starch in Luohanshen was studied,the effects of different liquid material ratio,grinding time,the pH value on the yield of the starch were compared.The optimum extraction conditions for the starch of Luohanshen were determined by response surface methodology.It was found that the grinding time had the most significant effect on the yield of the starch.The interaction between liquid material ratio and refining time and pH value had a significant effect on the yield of the starch.The optimal extraction technology of the starch of Luohanshen was as follows:the ratio of liquid to material was 8∶1(L/kg),the grinding time was 15 min and the pH value of the extract was 8.Under this conditions,the yield of Luohanshen starch was 21.5%.Furthermore,in Luohanshen starch starch content was 88.5%,moisture content was about 5.77%,protein content was 0.04%,ash content was 0.44%,fat content was 0.2%,pH value was 6.0,conductivity was 186μs/cm,and gelatinization temperature was 90 degree centigrade.

关 键 词：罗汉参 淀粉 响应面法 提取 理化特性 

分 类 号：TS235[轻工技术与工程—粮食、油脂及植物蛋白工程]