摘要
牛蒡根中富含菊糖,对牛蒡菊糖进行理化特性和组成分析,结果表明菊糖平均相对分子质量和聚合度较低,单糖组成含有果糖及少量的葡萄糖,具有菊糖类物质的一般特征。应用超高压超临界微射流技术开发的装置提取牛蒡根中的菊糖,运用均匀设计规划试验方案,考察提取温度、提取时间、固液质量体积比、提取压力对牛蒡菊糖提取率的影响并通过均匀设计优化试验方案,得出最佳提取条件为:固液质量体积比1 g∶20 mL,提取时间10 min,压力220 MPa,乙醇体积分数80%,得率可达92.7%。
Burdock（Arctium lappa L）root contains rich inulin,the physic-chemical properties and structure of Great Burdock inulin were measured. The results shown that Great Burdock inulin is of the basic feature of other inulins. Use Hyper High pressure technology extract the inulin in the great burdock root. The factors that influenced the extraction, such as temperature, time,alcohol volume and extraction times were studied and the optimal processing conditions of extraction of polysaccharides were obtained.the ratio of the weight of sample to alcohol was 1 ：20,duration 10 min pressure 220 MPa, alcohol concentration 80% the result indicated that. The inulin in the great burdock root can be extracted almost completely under the optimum conditions.
出处
《食品与生物技术学报》
CAS
CSCD
北大核心
2008年第6期61-64,共4页
Journal of Food Science and Biotechnology
关键词
牛蒡
均匀设计
菊糖
超高压超临界微射流技术
Arctium lappa L
uniform design
inulin
micro jet of supercritical fluid under hyper pressure
