超声波辅助热浸提甘薯多糖工艺研究

Study on polysaccharide extraction from sweet potato by ultrasonic assistance

[目的]本研究以甘薯为原料,研究甘薯多糖超声波辅助热浸提的一种最佳工艺。[方法]研究提取温度、时间、料液比、提取次数单因素对甘薯多糖提取率的影响,以正交试验优化超声波辅助热提取工艺。[结果]超声波辅助热浸提甘薯多糖最佳提取条件为:提取温度70℃,提取时间60min,料液比1∶20,连续提取3次,提取率可达32.95%。浸提温度对甘薯多糖提取率的影响极显著,超声提时间和料液比影响显著,提取次数对甘薯多糖提取率的影响不显著。[结论]采用超声波辅助热水浸提甘薯多糖的方法,不但提高多糖的得率,而且节约时间,本试验得到的最佳提取工艺可作为甘薯进一步开发的依据。

[Objective]The purpose of present research was to develop the most effective technology to extract polysaccharides from sweet potato using ultrasound-assisted hot extraction methods.[Methods]The influence of different extraction temperature,reaction time,solid-liquid ratio,and the frequency of extraction on extracting rate of sweet potato polysaccharides were studied.The orthogonal experiments were conducted to determine the optimal ultrasonic wave assisted extraction method.[Results]The optimal extraction conditions of polysaccharides by ultrasonic-assisted hotdipping were consisted of extraction temperature at 70 ℃,extraction time for 60 min,solid-liquid ratio at 1：20,and continuous extraction for 3 times.The extraction rate was reached 32.95% under determined condition.Different extraction temperatures significantly influenced the extraction rate,and the extraction time,as well as the ratio of solid to liquid produced statistically different extraction rate compared to Control group.The number of extraction didn＇t produce significant effect on the extraction rate of sweet potato polysaccharides.[Conclusion]The extraction of sweet potato polysaccharides by ultrasonic-assisted hot water not only improves the yield of polysaccharides,but also saves time.The best extraction process obtained by the experiment can be used as the basis for further development of sweet potato.