超声波对提取魔芋葡甘露聚糖的影响  

Effect of ultrasonic waves on extracting Konjac Glucomannan

作　　者：袁忠海[1] 吴道澄[2] 李晓晔[2] 吴红[2] 

机构地区：[1]第四军医大学吉林军医学院临床检验教研室,吉林吉林132011 [2]第四军医大学基础部化学教研室,陕西西安710033

出　　处：《第四军医大学学报》2003年第3期238-241,共4页Journal of the Fourth Military Medical University

基　　金：国家"十五"攻关项目 (2 0 0 1BA31 0A0 7 7)

摘　　要：目的 :探索超声波对提取魔芋精粉中葡甘露聚糖(KonjacGlucomannan ,KGM )提取率的影响 .方法 :魔芋精粉水溶胀后 ,用探头式超声发生器进行处理 ,用分光光度法测定KGM水解液中的糖含量 .结果 :固定超声波频率 2 0kHz,超声功率 80W ,作用时间 7min时为最佳的操作条件 ,超声法比常规法提取液中KGM含量明显提高 (P <0 .0 1) ,提高率为10 .81% .结论AIM: To investigate the effects of ultrasonic waves on extracting Konjac Glucomannan(KGM). METHODS: The KGM content was measured by spectrophotometry after Konjac refined flour in the aqueous solution was processed by ultrasonic waves. RESULTS: Compared with the routine method, KGM content in the aqueous solution was greatly enhanced by ultrasonic process at fixed 20 kHz,80 W, 7 min ( P <0.01), and the enhancement rate was 10.81%. CONCLUSION: KGM content in the aqueous solution extracted by ultrasonic process is significantly higher than that extracted by the routine method.

关 键 词：魔芋精粉 葡甘露聚糖 提取技术 超声波 提取率 探头式超声发生器 超声水提法 

分 类 号：R284.2[医药卫生—中药学]