动态超高压微射流法提取黑木耳多糖工艺研究  

Study on Extraction of Polysauharides from Auricularia auricular by Dynamic High Pressure Micro-fluidization Technology

作　　者：秦令祥 周婧琦 崔胜文 罗双群 高愿军 QIN Ling-xiang;ZHOU Jing-qi;CUI Sheng-wen;LUO Shuang-qun;GAO Yuan-jun(Luohe Vocational College of Food, Luohe 462300, Henan, China;Luohe Sion-German Shuang Cheng Function Food Institute CO.,LTD., Luohe 462300, Henan, China;Henan Blue Sunset Food Science and Technology CO., LTD., Luohe 462300, Henan, China)

机构地区：[1]漯河食品职业学院,河南漯河462300 [2]漯河中德双成功能食品研究院有限公司,河南漯河462300 [3]河南夕阳蓝食品科技有限公司,河南漯河462300

出　　处：《食品研究与开发》2019年第19期155-159,共5页Food Research and Development

摘　　要：以黑木耳多糖得率为指标,以料液比、微射流压力、提取温度和提取时间为主要考察因素,采用正交试验法优化动态超高压微射流技术提取黑木耳多糖的最佳工艺参数。结果表明,动态超高压微射流技术提取黑木耳多糖的最佳工艺条件为:提取时间2h,料液比1∶40(g/mL),微射流压力140MPa,提取温度90℃。该工艺条件下,黑木耳多糖得率为22.13%。The extraction rate of polysaccharides from Auricularia auricula was used as the index. And with the solid-liquid ratio, micro-fluidization pressure, extraction temperatrue, and extraction time as the main study factors. The optimum technics parameters of the dynamic high pressure micro-fluidization extraction were determined by the orthogonal test . The results showed that the optimum process conditions were as follows: extraction time 2 h,the solid-liquid 1 ∶ 40(g/mL),micro-fluidization pressure 140 MPa, extraction temperature 90 ℃.Under these conditions,the extraction rate of polysauharides was 22.13 %.

关 键 词：黑木耳 多糖 动态超高压微射流技术 正交试验 提取 

分 类 号：TQ281[化学工程—有机化工]