超声辅助提取油莎豆可溶性糖

Ultrasonic assisted extraction of soluble sugar from tiger nut

通过超声波处理,采用单因素试验和正交试验,考察了超声功率、超声时间、料液比、浸提温度对油莎豆可溶性糖提取的影响,并根据单因素试验结果对油莎豆可溶性糖提取工艺进行了四因素三水平的正交优化.结果表明:四个因素对油莎豆可溶性糖提取的影响主次顺序为浸提温度>料液比>超声时间>超声功率;最佳工艺条件为超声功率700 W,超声时间10min,料液比(g/mL)1∶50,浸提温度80℃.在此工艺条件下可溶性糖提取率为14.7%.

Using ultrasonic wave pretreatment, single factor test and orthogonal experiment design methods were applied to analyze the effects of ultrasonic power, ultrasonic time, solid-liquid ratio, extraction temperature on extraction rate of soluble sugar of tiger nut （Cyperus esculentus L. ）. The results shows that the four factors on the extraction of polysacharids from tiger nut is： extraction temperature〉 solid-liquid ratio〉 ultrasonic time〉 ultrasonic power. The optimal conditions are as follows： ultrasonic power 700 W, ultrasonic time 10 min, solid-liquid ratio 1：50, extraction temperature 80℃ ,the maximum extraction rate was 14.7 %.