超声波提取玉竹多糖及在面条中的应用研究

A Study on the Extraction of Polysaccharide of Polygonatum Odoratum Using Ultrasonic and Its Application in Noodles

采用超声波法提取玉竹多糖,研究料液比、提取时间、提取温度各因素对提取率的影响,通过正交试验确定最佳提取工艺条件为:料液比为1∶60(g/m L),提取时间40 min,提取温度60℃,提取功率90 W,此时,多糖得率为8.6%;以玉竹多糖为添加物,制作玉竹多糖面条,并通过感官评价考察玉竹多糖对面条理化特性的影响。结果表明:随着玉竹多糖添加比例的增加面条的感官评价先升高后降低,玉竹多糖的最适添加比例为6%。面条加工过程中添加适当比例的玉竹多糖可有效增加面条中的营养物质。

This paper used the ultrasonic method to extract the polysaccharide of polygonatum odoratum,then studied the impact that the solid-liquid rate,extraction time and extraction temperature and other factors had on the extraction ratio. The optimum extraction technological condition was determined through the orthogonal experiment：the solid-liquid rate was 1 ∶ 60（g/m L）,the extraction time was 40 min,the extraction temperature was 60 ℃,the extraction power was 90 W,under such a condition,the extraction rate of the polysaccharide of polygonatum odoratum was 8.6 %. The polysaccharide of polygonatum odoratum as additives,the noodles with polysaccharide of polygonatum odoratum were produced,then it studied the effect that the polysaccharide of polygonatum odoratum had on the physicochemical properties of noodles by the sensory evaluation. The results indicated that the sensory evaluation of noodles was rising in early period,but showing a decline later with the increasing of the proportion of polysaccharide of polygonatum odoratum. The optimum addition ratio of polysaccharide of polygonatum odoratum was 6 %. A proper proportion of polysaccharide of polygonatum odoratum in the process could effectively increase the nutrients of noodles.