甘薯糖蛋白提取工艺研究

主要研究了水浸提法提取甘薯糖蛋白的工艺流程及工艺条件。甘薯经水提取，乙醇沉淀等处理，得到糖蛋白。通过单因素实验，提出了影响甘薯糖蛋白得率的几个主要因素，并通过正交试验进一步优化提取工艺条件，确定影响甘薯糖蛋白得率的主次因素分别为提取时间、粉碎程度、料水比、提取次数，试验结果表明，甘薯在粉碎程度为80目．料水比1：15，提取时间3h，提取1次效果最佳。

STUDY ON EXTRACTION PROCESS OF SWEET POTATO GLYCOPROTEIN

The technology and condition of extraction were studied in this paper,and water extraction was used to extract glycoprotein from sweet potato. Glycoprotein was extracted by water from sweet potato and it was precipitated by alcohol. A few main factors that affected the extracting rate were determined by the experiments of single factor. The extracting technology was choosen by orthogonal. Finally,the main factors from more important to less in affecting the extraction rate are as follows:extracting time,grinding degree,raw material and water ratio and extracting times. The result showed that the best technology are that grinding degree is 80mesh,raw material and water ratio is l:15,extracting time is 3 hours and extracting times is l.