| 魔芋加工下脚料中总生物碱提取技术研究 |
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| 引用本文： | 张志健,梁引库.魔芋加工下脚料中总生物碱提取技术研究[J].中国食品添加剂,2011(1). |
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| 作者姓名： | 张志健 梁引库 |
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| 作者单位： | 1. 陕西理工学院,生物科学与工程学院
2. 陕西省资源生物重点实验室,陕西汉中,723000 |
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| 基金项目： | 陕西省教育厅重点实验室项目—魔芋综合加工利用研究; 横向课题—魔芋片干制工艺技术研究 |
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| 摘 要： | 为了提高魔芋资源的利用程度、提高附加值、降低魔芋精粉加工成本、减轻魔芋加工对环境的污染,研究了魔芋加工下脚料中总生物碱的提取工艺技术。本研究以酸性乙醇为提取剂,以盐酸小檗碱为对照,采用酸性染料比色法测定提取液中总生物碱含量,评价提取效果。通过单因素试验考察了乙醇浓度、料液比、提取时间、提取温度四个因素对魔芋加工下脚料中总生物碱提取效果的影响,实验结果表明:适宜乙醇浓度为75%、料液比为1:10、提取温度为50℃、提取时间为2h;通过正交试验确定魔芋总生物碱提取最佳工艺条件,实验结果表明:影响魔芋总生物碱提取效果的主要因素为乙醇浓度和料液比;最佳提取工艺条件为:乙醇浓度75%,料液比1:15,提取温度45℃,提取时间1.5h;本研究的RSD为3.8692%,表明精密度良好。
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| 关 键 词： | 魔芋 加工下脚料 生物碱 提取技术 |
Research on the extraction technology of total alkaloid from konjac processing residues |
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| ZHANG Zhi-jian,LIANG Yin-ku.Research on the extraction technology of total alkaloid from konjac processing residues[J].China Food Additives,2011(1). |
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| Authors: | ZHANG Zhi-jian LIANG Yin-ku |
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| Affiliation: | ZHANG Zhi-jian,LIANG Yin-ku(1.The School of Biological Sciences & Engineering,Shaanxi University of Technology,2.Bioresources Key Laboratory of Shaanxi Province Shaanxi Hanzhong 723000) |
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| Abstract: | In order to increase the additional value,reduce the processing cost and solve the pollution of konjac processing,the alkaloid extraction procedure of total alkaloid from konjac was studied.The alkaloid was extracted using acidity alcohol,with berberine as the control,the alkaloid was determined by acid dye Colorimetry.Four factors influenced the extraction were tested in the single factor experiment including ethanol concentration,solid to liquid ratio,extraction time,extraction temperature.The extracting ... |
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| Keywords: | konjac alkaloid extraction procedure tailings |
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