微波辅助提取雪莲果中低聚果糖的工艺优化

The Process Optimization on the Extraction of Fructo-oligosaccharides from Yacon by Microwave-assisted Extraction

雪莲果作为试验材料,利用微波辅助提取法对雪莲果中的低聚果糖进行提取。在单因素试验结果的基础上,采用正交试验设计,对雪莲果中低聚果糖的提取工艺进行优化,获得其最佳的提取工艺参数为微波时间180 s,微波功率700 W,提取温度90℃,提取时间80 min,液料比40∶1(m L/g)。在此条件下,微波辅助提取低聚果糖的提取率为51.33%,比未优化前38.56%的提取率提高了0.33倍。

The process on the extraction of fructo-oligosaccharides from yacon was studied using microwave assisted extraction method. On the basis of single factor experiment, the extraction of fructo-oligosaccharides from yacon were optimized by the orthogonal experimental design.The results showed that the optimal conditions were microwave time 180 s, microwave power 700 W, extraction temperature 90 ℃, extraction time 80 min,liquid material ratio 40：1 mL/g. Under optimization conditions, the extraction rate of microwave assisted extraction of oligosaccharide fructose was 51.33 %,and the extraction rate was 0.33 times more than 38.56 % of before optimization.