酶解技术在雪莲果菊糖提取中的应用  

Application of Enzymatic Hydrolysis Technology in Extraction of Inulin from Yacon

作　　者：蔡莉[1] CAI Li(Department of Environmental and Material Engineering,Jiangyin Polytechnic College,Jiangyin 214405,China)

机构地区：[1]江阴职业技术学院环境与材料工程系,江苏江阴214405

出　　处：《安徽化工》2020年第2期58-60,共3页Anhui Chemical Industry

摘　　要：以酶解法提取雪莲果中的菊糖物质,并对提取过程中的影响因素如酶的种类、酶解用量、酶解温度、酶解时间和酶解pH等来进行研究与工艺优化,最后得到最适宜的工艺条件为:纤维素酶添加量14 mg/g,酶解温度35℃,酶解时间120 min,酶解pH为7.0,该条件下菊糖提取率可达最大.In this paper,inulin was extracted from yacon by enzyme hydrolysis,and the factors affecting the extraction process,such as the type of enzyme,the amount of enzyme hydrolysis,the hydrolysis temperature,the hydrolysis time and pH,were studied and optimized.Finally,the optimum conditions were obtained as follows:cellulase addition 14 mg/g,hydrolysis temperature 35℃,hydrolysis time 120 min,pH 7.0.Under these conditions,the extraction rate of inulin could reach the maximum.

关 键 词：雪莲果 菊糖 提取 

分 类 号：TS224.4[轻工技术与工程—粮食、油脂及植物蛋白工程]