知识与财富的链接
为有效利用藜麦资源,采用超高压-超声波协同法提高藜麦β-葡聚糖的提取率。通过单因素实验及正交实验确定超高压-超声波协同法提取的最优工艺条件,并与水提法、超声波法、超高压法的提取效果进行对比。结果表明,最佳参数为:超声功率300 W,超声时间15 min,超高压压力300 MPa,超高压时间4 min,水提pH=10,水提料液比1∶18,β-葡聚糖得率达到1.66%。水提法、超声法、超高压法的β-葡聚糖的得率分别为0.64%、1.16%、1.34%。由此可见,与其他3种方法相比,超高压-超声波协同法提取的β-葡聚糖得率显著提高。超高压-超声波提取方法是藜麦β-葡聚糖提取的较佳方法。
In order to effectively utilize quinoa resources, the ultrahigh pressure - ultrasonic wave method was established to improve the yield of beta-glucan in quinoa. Through single factor experiments and orthogonal experiments, the optimal extraction conditions of ultra-high pressure-ultrasonic synergistic method were determined, and the extraction effects were compared with those of water extraction, ultrasonic method and ultra-high pressure method. The results showed that the optimal parameters were as follows: ultrasonic power 300?W, ultrasonic time 15?min, ultra-high pressure 300?MPa, ultra-high pressure time 4?min, water extraction pH?10, water extraction solid-liquid ratio 1: 18, β -glucan yield 1.66%. The yields of β-glucan were 0.64%, 1.16% and 1.34% respectively by water extraction, ultrasonic extraction and ultra-high pressure extraction. Therefore, compared with the other three methods, the yield of β -glucan extracted by ultra-high pressure-ultrasonic synergistic method is significantly improved. Ultra-high pressure-ultrasonic extraction is a better method for extracting quinoa β -glucan.
