缓冻协同微波提取甘薯多糖的工艺研究

Extraction of sweet potato polysaccharides by slowly freezing cooperative with the micro wave and hot water immersion process

以新鲜甘薯为原料,通过比较热水浸提法、微波热水浸提法、缓冻提取法、缓冻热水浸提法、缓冻协同微波结合热水浸提法提取甘薯多糖得率,确定缓冻协同微波结合热水浸提法为最佳提取方法。分别考察缓冻时间、料液比、浸提时间、浸提温度、微波功率、微波时间等因素对甘薯多糖提取率的影响,并通过正交实验L9(34)对浸提工艺参数进行优化。结果表明,缓冻协同微波结合热水浸提法提取甘薯多糖的最佳工艺条件为:缓冻时间20h、浸提温度80℃、浸提时间2h、微波时间4min、料水比1:15(g/mL)、微波功率400W,提取率达为26.6%。

With the fresh sweet potato for material,through comparing with the heat water immersion extraction,the micro wave hot water immersion extraction,the slowly freezing immersion extraction,the slowly freezing and heat water immersion extraction,the slowly freezing cooperative with the micro wave water immersion extraction,to determin the last method is the best one.Separately investigated the factors,which are the time of slow frozen,the material-liquid ratio,the time of extraction,the temperature of extraction,the power of microwave,the time of microwave,they all effect on the extraction rate of polysaccharide for sweet potato,and through orthogonal experiment L9（34） pairs the process parameters of extraction in optimization.The results show that its best conditions are that：the time of slow frozen is 20 h,the temperature of extraction is 80 ℃,the time of extraction is 2 h,the time of microwave is 4 min,the material-liquid ratio is 1：15,the power of microwave is 400 W,the rate of extraction is 26.6%.