山西农业大学学报（自然科学版）2018，Vol.38Issue(3)：67-71,5.DOI:10.13842/j.cnki.issn1671-8151.201711017
超声波辅助热浸提甘薯多糖工艺研究
Study on polysaccharide extraction from sweet potato by ultrasonic assistance
摘要
Abstract
[Objective]The purpose of present research was to develop the most effective technology to extract polysac-charides from sweet potato using ultrasound-assisted hot extraction methods.[Methods]The influence of different ex-traction temperature,reaction time,solid-liquid ratio,and the frequency of extraction on extracting rate of sweet pota-to polysaccharides were studied.The orthogonal experiments were conducted to determine the optimal ultrasonic wave assisted extraction method.[Results]The optimal extraction conditions of polysaccharides by ultrasonic-assisted hot-dipping were consisted of extraction temperature at 70 ℃,extraction time for 60 min,solid-liquid ratio at 1:20,and continuous extraction for 3 times.The extraction rate was reached 32.95% under determined condition.Different ex-traction temperatures significantly influenced the extraction rate,and the extraction time,as well as the ratio of solid to liquid produced statistically different extraction rate compared to Control group.The number of extraction didn't produce significant effect on the extraction rate of sweet potato polysaccharides.[Conclusion]The extraction of sweet potato polysaccharides by ultrasonic—assisted hot water not only improves the yield of polysaccharides,but also saves time.The best extraction process obtained by the experiment can be used as the basis for further development of sweet potato.关键词
甘薯/多糖/超声波/正交试验/提取率Key words
Sweet potato/Ultrasonic/Polysaccharide/Orthogonal array design/Extraction rate分类
化学化工引用本文复制引用
田璐,李凌燕,王伟青,肖海峻,杨新建,母婷婷..超声波辅助热浸提甘薯多糖工艺研究[J].山西农业大学学报（自然科学版）,2018,38(3):67-71,5.基金项目
北京市教委科技计划面上项目(KM201412448803) （KM201412448803）
