Decolorization of Stachyose Leached from Chinese Artichoke (Stachys sieboldii Miq.) Tubers

doi:10.7506/spkx1002-6300-200920008

FOOD SCIENCE ›› 2009, Vol. 30 ›› Issue (20 ): 60-63.doi: 10.7506/spkx1002-6300-200920008

Previous Articles Next Articles

Decolorization of Stachyose Leached from Chinese Artichoke (Stachys sieboldii Miq.) Tubers

CHEN De-jing1，HAN Hao1，GUO Ting2

1. Bio-resources Key Laboratory of Shaanxi Province, Shaanxi University of Technology, Hanzhong 723000, China ；
2. School of Biological Sciences and Engineering, Shaanxi University of Technology, Hanzhong 723001, China

Received:2009-05-13 Online:2009-10-15 Published:2010-12-29
Contact: CHEN De-jing1 E-mail:cdjslg@126.com

Abstract

Abstract:

Stachyose was leached from Chinese artichoke tubers by a sequence of microwave and beating treatments with the addition of water. In order to achieve high decolorization ratio, the resulting supernatant after centrifugation was subjected to clarification with lime and phosphoric acid (for adjusting pH) and ozone treatment, followed by anion exchange adsorption. After condensation and drying, a final product with 77.5% purity was obtained, which was detected by HPLC. The decolorization ratio was as high as 99.4% when 25 min ozone treatment was conducted for decolorizing supernatant of 3 min microwave-treated Chinese artichoke tubers slurry, and the leaching yield and recovery of stachyose were 5.9% and 90.2%, respectively.

Key words: Chinese artichoke, stachyose, decolorization, microwave

CLC Number:

O636.1

CHEN De-jing1，HAN Hao1，GUO Ting2. Decolorization of Stachyose Leached from Chinese Artichoke (Stachys sieboldii Miq.) Tubers[J]. FOOD SCIENCE, 2009, 30(20 ): 60-63.

[1]	ZHANG Ping, LIU Hongwei, HUANG Jianhua, CHEN Lin. Determination of Major and Trace Metal Elements in Beer by Microwave Plasma-Atomic Emission Spectroscopy [J]. FOOD SCIENCE, 2021, 42(8): 243-247.
[2]	LIU Meng, GAO Haiyan, FANG Xiangjun, WU Weijie, CHEN Hangjun, LIU Ruiling. Optimization of Ultrasonic-Microwave Assisted Extraction of Phenolic Acids from Chinese Bayberries (Morella rubra Sieb. et Zucc) of Different Maturities and a Comparative Study of Their Antioxidant Activities [J]. FOOD SCIENCE, 2021, 42(3): 112-120.
[3]	DU Jie, LIU Tingwei, MA Liang, WANG Hongxia, DAI Hongjie, YU Yong, ZHU Hankun, ZHANG Yuhao. Physicochemical Properties of Fish Skin Gelatin Prepared by Sequential Microwave and Rapid Freezing-Thawing Pretreatment Coupled to Gelatinization [J]. FOOD SCIENCE, 2021, 42(11): 108-115.
[4]	XU Ye, LI Xuan, BI Jinfeng, GUO Chongting, ZHU Fengmei, WU Xinye. Effect of Microwave and Ultrasonic Treatment on the Color of Anthocyanin-Polyphenol Solid and Liquid Systems [J]. FOOD SCIENCE, 2021, 42(1): 139-148.
[5]	WANG Shengnan, QU Danni, SHAO Guoqiang, YANG Jinjie, ZHAO Hekai, YANG Lina, LI Jun, HE Yutang, LIU He, ZHU Danshi. Properties and Microstructure of Polysaccharides from Soy Hulls Extracted by Ultrasonic-Microwave Synergistic Extraction [J]. FOOD SCIENCE, 2020, 41(9): 37-42.
[6]	ZHANG Kaihua, ZANG Mingwu, ZHANG Zheqi, LI Dan, LI Xiaoman, CHEN Wenhua. Effect of Microwave Reheating Time on Warmed-Over Flavor, Lipid Oxidation and Water Distribution in Precooked Pork Patties [J]. FOOD SCIENCE, 2020, 41(9): 50-56.
[7]	ZHANG Shanshan, LI Xiaobin, ZHANG Xuanming, HAN Liwen, LIU Kechun. Decolorization and Antioxidant Activities of Peptides from Neptunea cumingi Muscle Protein Hydrolysate [J]. FOOD SCIENCE, 2020, 41(6): 252-258.
[8]	YANG Lihong, WANG Honghai, ZHOU Xiaomin, MA Yongjun, WANG Jie, SHEN Qing. Microwave-Assisted Preparation and Calcium Bioavailability Evaluation of Fishbone Flour of Tuna (Thunnus albacares) [J]. FOOD SCIENCE, 2020, 41(4): 235-242.
[9]	XU Mingfang, YUE Tian, FU Lijun, LIU Li, ZHANG Xiumin, MA Yongzheng, SHEN Linyan, SUN Yong. Simultaneous Determination of Pb, As, and Cd in White Hypsizygus marmoreus by Microwave Digestion-Inductively Coupled Plasma-Mass Spectrometry and Health Risk Assessment [J]. FOOD SCIENCE, 2020, 41(24): 333-339.
[10]	XUE Qianqian, JIANG Xiaoming, WEN Yunqi, XUE Changhu, LUAN Donglei. Effect of Microwave Pasteurization on Quality of Soft-Packed Oncorhynchus keta Walbaum Fillets [J]. FOOD SCIENCE, 2020, 41(21): 52-57.
[11]	YUAN Chuanxun, ZHANG Xueru, XU Yun, GUO Yuhua, JIN Risheng. Ultrasound and Microwave-Assisted Synthesis of Linoleyl β-Sitosterol [J]. FOOD SCIENCE, 2020, 41(2): 291-297.
[12]	QIN Qingyu, ZHENG Xianzhe, WANG Lei, ZHU Yong, LIU Hui, ZHANG Youpeng, XU Hao. Energy Absorption and Utilization during Microwave Foam Drying of Raspberry Pulp [J]. FOOD SCIENCE, 2020, 41(15): 124-133.
[13]	LIU Lei, XIA Qiang, CAO Jinxuan, HE Jun, PAN Daodong, TANG Xiaoyan, WANG Ying. Influence of Different Thawing Methods on Physicochemical Properties and Quality of Goose Thigh Meat [J]. FOOD SCIENCE, 2020, 41(15): 256-261.
[14]	ZHANG Haiwei, LU Jiahui, ZHANG Yulu, LIANG Jin, ZHANG Liang. Effects of Drying Methods on the Quality Characteristics and Microstructure of Shiitake Mushrooms (Lentinus edodes) [J]. FOOD SCIENCE, 2020, 41(11): 150-156.
[15]	ZHANG Zhiyong, LI Yuanqiang, LIU Chenghai, YAN Zihao, ZHU Yong, ZHANG Youpeng, ZHAO Yueming, ZHENG Xianzhe. Optimization of Microwave Drying of Shiitake Mushrooms Considering Thermal Runaway [J]. FOOD SCIENCE, 2020, 41(10): 230-237.

Decolorization of Stachyose Leached from Chinese Artichoke (Stachys sieboldii Miq.) Tubers

RichHTML

PDF (PC)

Knowledge

Abstract

Cite this article

share this article

References

Related Articles 15

Recommended Articles

Metrics

Comments