灰枣低聚糖提取工艺的研究  

Study on Extraction Process of Grey Jujube Oligosaccharides

作　　者：孙晓瑞 王维静 王嵘 张攀攀 石勇 SUN Xiaorui;WANG Weijing;WANG Rong;ZHANG Panpan;SHI Yong(Zhengzhou University of Food Engineering,Zhengzhou 450000,China;Haoxiangni Health Food Co.,Ltd.,Zhengzhou 450000,China;Henan Guodeke Fruit and Vegetable Research Institute Co.,Ltd.,Zhengzhou 450000,China)

机构地区：[1]郑州食品工程职业学院,郑州450000 [2]好想你健康食品股份有限公司,郑州450000 [3]河南省国德科果蔬研究院有限公司,郑州450000

出　　处：《食品与发酵科技》2024年第5期78-82,共5页Food and Fermentation Science & Technology

基　　金：2021年度县(市)创新引导计划项目。

摘　　要：采用超声提取工艺提取灰枣低聚糖,以低聚糖得率为指标,在单因素试验的基础上,采用正交试验优化提取工艺,得到灰枣低聚糖超声提取最优工艺条件为超声功率200 W、提取温度60℃、提取时间40 min、料液比1∶10 g/mL,在此条件下进行3次重复试验,得率达到1.38%,且灰枣低聚糖具有促进两歧双歧杆菌生长的功能。Ultrasonic extraction process was used to extract grey jujube oligosaccharides.Taking yield of oligosaccharides as an index,based on a single factor experiment,orthogonal experiments were used to optimize extraction process.The obtained optimal ultrasonic extraction process conditions for grey jujube oligosaccharides were ultrasonic power 200 W,temperature 60℃,extraction time 40 min,and solid-liquid ratio 1∶10 g/mL.Under these conditions,three repeated experiments were conducted with a yield of 1.38%,and the grey jujube oligosaccharides had the functions of promoting the growth of Bifidobacterium.

关 键 词：灰枣 低聚糖 超声提取 两歧双歧杆菌 

分 类 号：TS255.1[轻工技术与工程—农产品加工及贮藏工程]