| 魔芋葡甘聚糖超声波辅助纯化工艺研究 |
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| 引用本文： | 陈建福,施伟梅.魔芋葡甘聚糖超声波辅助纯化工艺研究[J].佳木斯工学院学报,2013(6):964-967. |
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| 作者姓名： | 陈建福 施伟梅 |
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| 作者单位： | [1]漳州职业技术学院食品与生物工程系,福建漳州363000 [2]赣南医学院药学院．江西赣州341000,福建漳州363000 |
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| 基金项目： | 福建省教育厅科技计划项目（JA13389）;漳州职业技术学院科研计划项目（ZZY1310）. |
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| 摘 要： | 采用超声波辅助技术，以乙醇为纯化溶剂，优化魔芋葡甘聚糖的纯化工艺，分别对乙醇浓度、超声温度、料液比、超声功率、超声时间进行单因素和正交试验，并通过极差分析对纯化过程显著影响葡甘聚糖含量的因素进行统计分析．结果表明，超声波辅助纯化魔芋葡甘聚糖的最佳工艺条件为：超声温度55℃，乙醇浓度25％，料液比1：180，超声功率190W，超声时间30min，该工艺条件下魔芋葡甘聚糖的含量可达97．34％，该纯化工艺效率高、作用时间短且结果稳定，可靠．
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| 关 键 词： | 魔芋 葡甘聚糖 超声波辅助 纯化 |
Ultrasonic -Assisted Technology for Purification of Konjac Glucomannan |
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| Affiliation: | CHEN Jian - fu , Sill Wei - mei ( Department of Food and Biology Engineering, Zhangzhou Institute of Technology, Zhangzhou 363000, China; 2. College of Phar- macy, Gannan Medical University, Ganzhou 341000,China) |
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| Abstract: | The purification of konjac glucomannan （KGM） from konjac flour was carried out by ultrasonic aided extraction using ethanol as solvent. The effects of parameters including ethanol concentration, ultrasonic temperature, material -to -liquid ratio, ultrasonic power, ultrasonic time on KGM content were investigated by tingle factor test and orthogonal design methods. And the notability difference was analyzed with the statistic method of range. Results showed that the optimal conditions were as follows when the ultrasonic temperature was 55℃, the concentration of ethanol was 25%, the ratio of material to liquid was 1 ： 180, and the ultrasonic power was 190W, the purification yield of KGM peel was reached up to 97.34%. The optimized ultrasonic purification process was efficient and rapid, and the result was stable and reliable. |
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| Keywords: | konjac konjac glucomannan ultrasonic aided purification |
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