食品工业科技Issue(1)：220-222,3.
菊芋多糖提取过程中的pH控制策略研究
Study on strategy of pH control on the inulin extraction from Jerusalem artichoke
摘要
Abstract
Two kinds of Jerusalem artichoke（rinsed and unrinsed） were used for inulin extraction at the condition of 85℃,solid/liquid ratio of 1：10,and the pH of 5.0～9.0.The reducing sugars concentration of the extraction increased with lower pH;while the protein concentration of the extraction increased with higher pH.The highest inulin concentration was reached at 100min.Considering the inulin concentration,the impurities（reducing sugars and protein） and the color of the extraction,the optimum extraction conditions for the unrinsed material and rinsed material were pH7.0,110min and pH7.0,100min,respectively.The inulin concentration and extraction rate for unrinsed material and rinsed material were 88.43g/L,76.46% and 86.10g/L,72.65%,respectively.关键词
pH控制策略/菊糖/提取率Key words
strategy of pH control/inulin/extraction rate分类
轻工纺织引用本文复制引用
梁磊,李平,朱明军..菊芋多糖提取过程中的pH控制策略研究[J].食品工业科技,2012,(1):220-222,3.基金项目
国家自然科学基金 （）
广东省科技计划项目 （）
