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超声波提取魔芋总多糖工艺研究
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Abstract:
本文以魔芋粉为原料，考察液料比、超声功率、超声温度和超声时间对魔芋总多糖得率的影响，在单因素试验基础上，通过正交试验优化提取工艺条件。结果表明，超声波提取魔芋总多糖最优工艺为：料液比1:350 (g/mL)，超声温度45℃，超声时间为2 h，超声功率为60 W。此工艺条件下魔芋多糖的提取率为4.79%。在方法学考察中，其RSD值均在合格范围内，从而证明了该方法稳定可行。
Using konjac flour as the raw material, the effects of solid-liquid ratio, ultrasonic power, ultrasonic temperature and ultrasonic treatment time on the yield of total polysaccharides were investigated in this paper. Based on the basis of the single-factor test, orthogonal tests were used to optimize the extraction conditions. The results show that the optimum process conditions are as follows: the ratio of material to liquid is 1:350 (g/mL), the ultrasonic temperature is 45？C, the ultrasonic treatment time is 2 hours, and the ultrasonic power is 60 W. Under the optimum conditions, the yield of polysaccharides from konjac was 4.79%. In the methodological investigation, the RSD values are all within the qualified range, which proves that the method is stable and feasible.
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