摘要
以香蕉为原料,研究超声波法和温水法提取低聚糖的工艺,并通过正交试验对2种提取方法进行优化。结果显示:超声波法提取香蕉低聚糖的优化工艺为:超声提取总时间40 min、超声功率500 W、料液比1∶2.5(W/V);温水法提取香蕉低聚糖的优化工艺为:乙醇浓度25%、浸提温度50℃、浸提时间40 min、料液比1∶2。超声波法提取香蕉低聚糖的得率(17.89%)明显高于温水法提取香蕉低聚糖的得率。
The ultrasonic and hot water methods on banana oligosaccharides extraction were studied. The processings of two methods were optimized by orthogonal experiments. Results showed that the optimum conditions of ultrasonic method were as follows： total ultrasonic treating time was 40 min, ultrasonic power was 500 W, the ratio of material to solvent （W/V） was 1：2.5. And the optimized parameters of hot water method were as follows： ethanol concentration was 25%, water bath temperature was 50℃, extraction time was 40 min, the ratio of material to solvent was 1：2. The yield of oligosaccharides extracted by the ultrasonic method （17.89%） was significantly higher than that of the hot water method.
出处
《广东农业科学》
CAS
CSCD
北大核心
2013年第22期111-114,共4页
Guangdong Agricultural Sciences
基金
广州市科技计划项目(2013J4100056)
国家自然科学基金(31301530)
中央高校基本科研业务费专项资金(2013ZM0063)
关键词
香蕉
低聚糖
超声波法
温水法
提取
banana
oligosaceharides
ultrasonic method
hot water method
extraction
