食品科学 ›› 2008, Vol. 29 ›› Issue (10): 191-194.

• 工艺技术 • 上一篇    下一篇

响应面法优化从菊芋中浸提菊粉的工艺条件研究

 魏凌云, 王建华, 郑晓冬   

  1. 武汉工程大学化工与制药学院; 中国农业科学院饲料研究所; 浙江大学食品科学与营养系;
  • 出版日期:2008-10-15 发布日期:2011-12-08

Optimization of Inulin Extraction Process from Jerusalem artichoke Tubers by Response Surface Methodology

 WEI  Ling-Yun, WANG  Jian-Hua, ZHENG  Xiao-Dong   

  1. 1.School of Chemical Engineering and Pharmacy,Wuhan Institute of Technology,Wuhan 430073,China; 2.Institute of Feed Research,Chinese Academy of Agricultural Sciences,Beijing 100081,China; 3.Department of Food Science and Nutrition,Zhejiang University,Hangzhou 310029,China
  • Online:2008-10-15 Published:2011-12-08

摘要:  温度、浸提时间、液固比和pH值是影响菊粉浸提得率的几个重要因素。本实验通过响应面法分析,在自然pH值、液固比为10.56:1(V/W)、76.7℃下热水浸提20min,菊粉的提取率可以达到最大值83.6%。

关键词: 菊粉, 浸提, 菊芋, 响应面

Abstract: The effects of temperature,time,solvent-solid ratio and pH on extraction rate of inulin from Jerusalem artichoke Tubers were discussed. By response surface methodology (RSM) the optimal extraction conditions of inulin are as follows: natural pH,time 20 min temperature 76.7℃ and solvent-solid ratios of 10.56:1 (V/W). Under these conditions,the extraction rate of the inulin reaches the maximum,83.6%.

Key words: inulin, extraction, Jerusalem artichoke Tubers, response surface methodology