水提法提取雪莲果中菊糖的工艺探讨  

Study on Extraction Technology of Inulin from Saussurea Involucrata

作　　者：蔡莉[1] CAI Li(Department of Environmental and Material Engineering,Jiangyin Vocational and Technical 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》2021年第2期52-54,共3页Anhui Chemical Industry

摘　　要：分别研究了水提和醇提法对雪莲果中菊糖提取的影响,结果显示,水提法提取雪莲果中菊糖效率更高。在此基础上分别探讨水提时间、水提温度、料液质量比等条件对菊糖提取量及提取率的影响规律。通过试验数据得出了水浴法提取菊糖工艺的最佳参数:水提时间为2 h,水提温度为70℃,料液质量比1∶20时,菊糖提取量达到最大。The effects of water extraction and alcohol extraction on inulin extraction from Saussurea involucrata were stud⁃ied.The results showed that the water extraction method was more efficient.On this basis,the effects of water extraction time,water extraction temperature and solid-liquid mass ratio on the extraction amount and yield of inulin were discussed.According to the experimental data,the optimum extraction parameters of inulin by water bath method are as follows:water extraction time is 2 h,water extraction temperature is 70℃,and the ratio of material to liquid is 1︰20,the extraction amount of inulin can reach the maximum.

关 键 词：雪莲果 菊糖 水提法 

分 类 号：TS224.4[轻工技术与工程—粮食、油脂及植物蛋白工程]