蓝靛果多糖活性炭脱色工艺研究  

Research on the Decolorization Process of Indigo Fruit Polysaccharide Activated Carbon

作　　者：徐丹鸿[1] 陈擎昊 张桂娟[1] XU Dan-hong;CHEN Qing-hao;ZHANG Gui-juan(Heilongjiang Vocational Institute of Ecological Engineering,Harbin 150025,China)

机构地区：[1]黑龙江生态工程职业学院生物技术系,黑龙江哈尔滨150025

出　　处：《黑龙江生态工程职业学院学报》2025年第1期59-62,共4页Journal of Heilongjiang Vocational Institute of Ecological Engineering

基　　金：中国(北方)现代林业职业教育集团科学研究资助课题项目“东北红铧头草功能活性成分及深加工产品研究”(LZJB2023KY006)。

摘　　要：为优化蓝靛果多糖活性炭法脱色的工艺条件,研究以多糖脱色率和多糖保留率为评价指标,通过单因素试验分别考查活性炭用量、脱色时间、脱色温度及pH对蓝靛果多糖脱色效果的影响;在单因素试验的基础上,采用L9(34)正交试验优化工艺参数。结果表明,影响蓝靛果多糖脱色率和多糖保留率的主次顺序为:pH>活性炭用量>脱色时间>脱色温度,优化后较佳的工艺参数为:活性炭用量4%,脱色时间40 min,脱色温度40℃,pH6.0。在该条件下蓝靛果多糖脱色率为68.74%,多糖保留率为78.62%。试验证明,蓝靛果多糖活性炭脱色法效果较好且易于操作,方便工业化生产。In order to optimize the process conditions of indigo fruit polysaccharide decolorization by activated carbon method,the evaluation indicators of polysaccharide decolorization rate and polysaccharide retention rate were studied.Single factor experiments were conducted to investigate the effects of activated carbon dosage,decolorization time,decolorization temperature,and pH on the decolorization effect of indigo fruit polysaccharide;On the basis of single factor experiments,L9(34)orthogonal experiments were used to optimize process parameters.The results showed that the primary and secondary order affecting the decolorization rate and polysaccharide retention rate of indigo fruit polysaccharides was pH>activated carbon dosage>decolorization time>decolorization temperature.The optimized optimal process parameters were:activated carbon dosage of 4%,decolorization time of 40 minutes,decolorization temperature of 40℃,pH 6.0.Under these conditions,the decolorization rate of indigo fruit polysaccharides was 68.74%,and the polysaccharide retention rate was 78.62%.Experimental results have shown that the decolorization method using indigo fruit polysaccharide activated carbon is effective,easy to operate,and convenient for industrial production.

关 键 词：蓝靛果多糖 正交试验 活性炭 脱色 

分 类 号：O6-3[理学—化学] TS255[轻工技术与工程—农产品加工及贮藏工程]