微波辅助法提取牛蒡根中菊糖的研究

本实验采用微波辅助热水提取法以牛蒡根为原料制备具有良好生物活性的菊糖。微波辅助提取法和传统的热水提取法的菊糖提取率分别为58.18%和50.19%,表明采用微波辅助法可以将菊糖的提取率提高15.92%,效果显著。利用单因素试验分别考察了料液质量比、微波提取时间、水提取温度、热水提取时间在不同水平下对菊糖提取率的影响程度。通过正交试验结果显示影响因素从大到小依次为:热水提取时间>微波提取时间>水提取温度>料液质量比。最佳提取条件为:料液质量比1:20、微波提取时间240s、水提取温度70℃、热水提取时间1.5h,在此条件下菊糖的提取率可达到91.40%。产品外观呈微黄色絮状固体、易吸湿、易结块、微甜、无臭、易溶于水、热稳定性好,有着良好的应用前景。

Study on Microwave-assisted Extraction of Inulin from Burdock Root

In the experiment, inulin was prepared from burdock root by microwave-assisted hot water extraction. The extraction rate of inulin by microwave-assisted extraction and traditional water extraction were 58.18% and 50.19% respectively. Single factor analysis of a number of major factors to choose ratio of solid to liquid,microwave extraction,water extraction temperature,water extraction time four factors as the rate of extraction to determine their conditions. The results showed that the orthogonal factors affecting ranking : water extraction time>microwave extraction time>water extraction temperature>ratio of solid to liquid. In hot water extraction, microwave extraction and water extraction, temperature is a major factor. The best combination of factors of the inulin extracting were ratio of solid to liquid 1:30. Microwave extracting 240 s, water extracting temperature 70 ℃ and extracting time 1.5 h, under which the extraction ratio of inulin was 91.40%. Inulinis white or yellow floc solid, easy to moisture, easy caking, blended, odorless, easily soluble in water, good thermal stability.