白肾豆中α-淀粉酶抑制剂的超声波辅助提取工艺研究  

Ultrasonic-Assisted Extraction ofα-Amylase Inhibitors from White Kidney Beans

作　　者：李华勇 王尚军 丁振鑫 LI Huayong;WANG Shangjun;DING Zhenxin(Ji’an Food and Drug Inspection and Testing Center,Ji’an 343000,China;School of Environmental Science and Engineering,Zhejiang Gongshang University,Hangzhou 310018,China)

机构地区：[1]吉安市食品药品检验检测中心,江西吉安343000 [2]浙江工商大学环境科学与工程学院,浙江杭州310018

出　　处：《生物化工》2024年第1期116-119,共4页Biological Chemical Engineering

基　　金：吉安市科技计划指导项目(20233-043645)。

摘　　要：目的:研究白肾豆中α-淀粉酶抑制剂提取的最优工艺。方法:采用超声波辅助提取白肾豆中α-淀粉酶抑制剂,研究了白肾豆粉细度、提取时间、提取温度、超声功率和料液比对白肾豆中α-淀粉酶抑制剂得率的影响。结果:通过单因素和正交实验,确定了最佳工艺条件为料液比1∶10(g∶mL)、提取温度60℃、提取时间100 min、超声功率200 W。依照优化条件进行重复试验,此时白肾豆中α-淀粉酶抑制剂的得率为4.51%。Objective:To study the optimal process for the extraction ofα-amylase inhibitors from white kidney beans.Methods:The effects of fineness,extraction time,extraction temperature,ultrasonic power and solid-liquid ratio on the yield ofα-amylase inhibitors in white kidney beans are studied by ultrasound-assisted extraction.Results:Through single factor and orthogonal experiments,the optimal process conditions are determined to be as follows:the ratio of solid to liquid of 1 to 10(g to mL),extraction temperature of 60℃,extraction time of 100 min,and ultrasonic power of 200 W.The repeated test is performed according to the optimized conditions,and the yield ofα-amylase inhibitor in white kidney beans is 4.51%.

关 键 词：白肾豆 Α-淀粉酶抑制剂 超声波辅助提取 工艺优化 

分 类 号：TS202.3[轻工技术与工程—食品科学]