超声波辅助提取人参淀粉工艺优化及其性质 ultrasonic-assisted extraction and characterization of ginseng starch.pdfVIP

342014,V01．35,No．10 艮晶科字，t ※工艺技术 超声波辅助提取人参淀粉工艺优化及其性质 刘婷婷，崔海月，樊红秀，张艳荣术 (吉林农业大学食品科学与工程学院，吉林长春 130118) 摘要：采用超声波辅助提取人参淀粉，通过单因素和正交试验研究超声波功率、超声波时间、料液比及原料粒度 对人参淀粉提取率的影响，确定最佳提取工艺条件。采用扫描电子显微镜、偏光显微镜、红外光谱仪、布拉班德黏 度仪、质构仪等对人参淀粉的颗粒性质及理化性质进行研究。结果表明：超声波辅助提取人参淀粉的最佳工艺条件 为超声波功率600W、超声波时间20 规法增加10．69％。在最佳工艺条件下，超声波辅助提取的人参淀粉直链淀粉含量增加，淀粉糊的溶解度、膨胀度及 BU。 透明度提高，凝沉性减弱。超声波辅助提取的人参淀粉的糊化温度为70．5℃，峰值黏度为70．0 关健词：人参淀粉；超声波：提取；性质 Ultrasonic-AssistedExtractionandCharacterizationof Starch Ginseng LIU Hal-yue，FANHong-xiu，ZHANGYan-mng+ Ting-ting。CUI Food and 1301 of Science (College Engineering，JilinAgriculturalUniversity，Changchun18，China) was and Abstract：Theultrasonic··assistedextractionof starch ginseng optimizedusingsingle--factororthogonalarray extractionof starchwas winl toultrasonic time．ratio designs．The yieldginseng investigatedrespect power,ultrasonication ofmaterialto andmaterial size．The and of starchwerestudied ginseng liquid particle particlephysicoehemicalproperties electron andtexture by microscope，polarizing spectrometer。Brabenderviscograph usingscanning microscope，infrared resultsshowedthatthe conditionsforultrasonic-assistedextractionof starchwerefoundtobe analyzer．The optimal ginseng ultrasonic600 time20 ofmaterialto