菊芋菊糖的超声波提取、纯化及HPLC法纯度检测

Ultrasonic extraction and purification of inulin from jerusalem artichoke and purity testing by HPLC

重点研究了菊芋菊糖的超声波提取、纯化工艺和利用高效液相色谱技术进行纯度检测。其中,超声波提取菊芋菊糖最佳工艺条件为:超声功率112W,提取温度70℃,提取时间20min,料液比1:20,菊糖得率为57.3%。菊糖提取液经石灰乳法和醇沉法除杂,再经S-8大孔吸附树脂脱色处理后色泽澄清,真空冷冻干燥得白色粉末,经高效液相色谱法检测,其纯度为96.2%。

The ultrasonic extraction and purification technique of inulin from jerusalem artichoke and purity testing by HPLC were studied. The optimal parameters of ultrasonic extraction of inulin were： ultrasonic power 112W, temperature 70℃, ratio of material to liquid 1：20, time 20min. The yield of inulin is 57.3% under the condition established.Inulin extracting solution turned to clarification after disposed by lime cream,alcohol sedimentation and decolored by S-8 macroporous adsorption resin. Through vacuum freeze-drying, the final product is white powder,and its purity is 96.2% analysised by HPLC.