芦笋下脚料多糖提取工艺优化  

Optimization of Polysaccharide Extraction Process from Asparagus Scraps

作　　者：谢桂林 黎重阳 王荣春[2] 张英春[2] 卢卫红[2,3] 杨晓春 XIE Guilin;LI Chongyang;WANG Rongchun;ZHANG Yingchun;LU Weihong;YANG Xiaochun(Sichuan Gongda Southwest Food Research Co.,Ltd.,Bazhong 636063,Sichuan,China;School of Medicine and Health,Harbin Institute of Technology,Harbin 150001,Heilongjiang,China;The Intelligent Equipment Research Center for the Development of Special Medicine and Food Resources,Chongqing Research Institute of Harbin Institute of Technology,Chongqing 401135,China)

机构地区：[1]四川工大西南食品研究有限责任公司,四川巴中636063 [2]哈尔滨工业大学医学与健康学院,黑龙江哈尔滨150001 [3]哈尔滨工业大学重庆研究院特色药食资源开发智能化装备研究中心,重庆401135

出　　处：《食品研究与开发》2024年第14期93-99,共7页Food Research and Development

基　　金：四川省科技计划项目(2021YFSY0035);四川省衔接推进乡村振兴科技专项(2022ZHXC0003);四川省转移支付重点研发项目(2023ZDYF0001);黑龙江省“头雁”团队(HITTY-20190034)。

摘　　要：以新鲜芦笋修整后产生的老根茎部分下脚料为主要研究对象,采用水浴浸提-超声波辅助法提取芦笋下脚料多糖,设计单因素试验,分别研究液料比、超声时间、超声功率、浸提温度、浸提时间、醇沉浓度对芦笋下脚料中多糖提取率的影响。根据单因素试验结果,设计响应面试验,优化芦笋下脚料多糖的提取工艺。结果表明,芦笋下脚料多糖的最佳提取工艺为液料比32∶1(mL/g)、超声时间27 min、超声功率300 W、浸提温度87℃、浸提时间104 min、醇沉浓度95%,该提取条件下,多糖提取率为(6.26±0.06)%。The ultrasound-assisted water bath extraction method was employed to extract polysaccharides from the scraps(old roots and stems)of fresh asparagus.Single factor tests were carried out to study the effects of liquidto-solid ratio,ultrasonic time,ultrasonic power,extraction temperature,extraction time,and concentration of alcohol for precipitation on the extraction rate of polysaccharides from asparagus scraps.According to the results of single factor tests,a four-factor response surface test was designed to optimize the extraction process.The results showed that the optimal extraction conditions were as follows:liquid-to-solid ratio of 32∶1(mL/g),ultrasonic time of 27 min,ultrasonic power of 300 W,extraction at 87℃for 104 min,and alcohol concentration of 95%.Under these conditions,the extraction rate of polysaccharides reached(6.26±0.06)%.

关 键 词：芦笋下脚料 多糖 水浴浸提 超声波辅助提取 工艺优化 

分 类 号：TS209[轻工技术与工程—食品科学] TS201.2[轻工技术与工程—食品科学与工程]