[Objective] The aim was to study the optimum extraction process of polysaccharide from chrysanthemum.[Method] By dint of orthogonal and single-factor experiments,the influences of microwave efficiency,extraction time,...[Objective] The aim was to study the optimum extraction process of polysaccharide from chrysanthemum.[Method] By dint of orthogonal and single-factor experiments,the influences of microwave efficiency,extraction time,and liquid ratio on the extraction rate of polysaccharides from chrysanthemum were studied.The optimum operation condition by microwave extraction method was determined and was compared with that by traditional extraction method.[Result] The optimum extraction conditions were:800 W,1:15(solid-liquid ratio),and 15 min.The polysaccharides extraction yield under such optimum condition was 5.59%.The extraction yield of impregnation was generally about 2.73%.[Conclusion] Compared with the traditional extraction method,the microwave extraction was simple,convenient,energy saving,and efficient,and was suitable for industrial extraction of polysaccharide.展开更多
Fructo-oligosaccharide （FOS） is a type of dietary fiber. It can not be digested by enzymes in the body. It also helps to improve a digestion in the intestine, an excretion system and prevent the cancer. Jerusalem ar...Fructo-oligosaccharide （FOS） is a type of dietary fiber. It can not be digested by enzymes in the body. It also helps to improve a digestion in the intestine, an excretion system and prevent the cancer. Jerusalem artichoke is scanned and analyzed by High Performance Liquid Chromatography （HPLC） for quantity of FOS. They are selected for extraction and drying process. Studies on the extraction for a powder making, the conditions are optimum for maximum yield. Experiments manage using a factorial real 2 × 4 × 6 in 2 blocks of Randomized Complete Block Design （RCBD） models. The first factor studies on two types of solvent. The second factor is the four levels of temperature in the extraction with water at 25 ℃, 35 ℃, 50℃ and 60℃ for 30 min. The third factor is the ratio of sample per solvent as 5, 6, 10, 15, 20 and 30 times. The data and comparison of average is analyzed by Duncan＇s New Mutiple Range Test at the significant level 0.05. The concentrated extracts are processed to powder by freeze drying, a hot air and vacuum drying. Optimal conditions control the temperature and time by heating in both vacuum and conventional oven. The results of temperature on the extraction are significantly different at a = 0.05. In drying process with high temperature, the color of product is more yellow （b） and less white （L）. The difference of color value is statistically significant at level a = 0.05. The sensory evaluation of food products are added the extracted powder and attribute by panelist. High level acceptance of product is aspectual about texture and flavor. FOS is the trend of functional foods for health. It is focus on low energy and on obesity including increasing the absorption of calcium.展开更多
基金Supported by Doctoral Initial Funding of Henan University of TCM(BSJJ2009-34)
文摘[Objective] The aim was to study the optimum extraction process of polysaccharide from chrysanthemum.[Method] By dint of orthogonal and single-factor experiments,the influences of microwave efficiency,extraction time,and liquid ratio on the extraction rate of polysaccharides from chrysanthemum were studied.The optimum operation condition by microwave extraction method was determined and was compared with that by traditional extraction method.[Result] The optimum extraction conditions were:800 W,1:15(solid-liquid ratio),and 15 min.The polysaccharides extraction yield under such optimum condition was 5.59%.The extraction yield of impregnation was generally about 2.73%.[Conclusion] Compared with the traditional extraction method,the microwave extraction was simple,convenient,energy saving,and efficient,and was suitable for industrial extraction of polysaccharide.
文摘Fructo-oligosaccharide （FOS） is a type of dietary fiber. It can not be digested by enzymes in the body. It also helps to improve a digestion in the intestine, an excretion system and prevent the cancer. Jerusalem artichoke is scanned and analyzed by High Performance Liquid Chromatography （HPLC） for quantity of FOS. They are selected for extraction and drying process. Studies on the extraction for a powder making, the conditions are optimum for maximum yield. Experiments manage using a factorial real 2 × 4 × 6 in 2 blocks of Randomized Complete Block Design （RCBD） models. The first factor studies on two types of solvent. The second factor is the four levels of temperature in the extraction with water at 25 ℃, 35 ℃, 50℃ and 60℃ for 30 min. The third factor is the ratio of sample per solvent as 5, 6, 10, 15, 20 and 30 times. The data and comparison of average is analyzed by Duncan＇s New Mutiple Range Test at the significant level 0.05. The concentrated extracts are processed to powder by freeze drying, a hot air and vacuum drying. Optimal conditions control the temperature and time by heating in both vacuum and conventional oven. The results of temperature on the extraction are significantly different at a = 0.05. In drying process with high temperature, the color of product is more yellow （b） and less white （L）. The difference of color value is statistically significant at level a = 0.05. The sensory evaluation of food products are added the extracted powder and attribute by panelist. High level acceptance of product is aspectual about texture and flavor. FOS is the trend of functional foods for health. It is focus on low energy and on obesity including increasing the absorption of calcium.
