白肾豆中α-淀粉酶抑制剂的超声波辅助提取工艺研究
Ultrasonic-Assisted Extraction of α-Amylase Inhibitors from White Kidney Beans
李华勇 1王尚军 1丁振鑫2
作者信息
- 1. 吉安市食品药品检验检测中心,江西吉安 343000
- 2. 浙江工商大学 环境科学与工程学院,浙江杭州 310018
- 折叠
摘要
目的:研究白肾豆中α-淀粉酶抑制剂提取的最优工艺.方法:采用超声波辅助提取白肾豆中α-淀粉酶抑制剂,研究了白肾豆粉细度、提取时间、提取温度、超声功率和料液比对白肾豆中α-淀粉酶抑制剂得率的影响.结果:通过单因素和正交实验,确定了最佳工艺条件为料液比 1∶10(g∶mL)、提取温度 60℃、提取时间 100 min、超声功率 200 W.依照优化条件进行重复试验,此时白肾豆中α-淀粉酶抑制剂的得率为 4.51%.
Abstract
Objective:To study the optimal process for the extraction of α-amylase inhibitors from white kidney beans.Methods:The effects of fineness,extraction time,extraction temperature,ultrasonic power and solid-liquid ratio on the yield of α-amylase inhibitors in white kidney beans are studied by ultrasound-assisted extraction.Results:Through single factor and orthogonal experiments,the optimal process conditions are determined to be as follows:the ratio of solid to liquid of 1 to 10(g to mL),extraction temperature of 60℃,extraction time of 100 min,and ultrasonic power of 200 W.The repeated test is performed according to the optimized conditions,and the yield of α-amylase inhibitor in white kidney beans is 4.51%.
关键词
白肾豆/α-淀粉酶抑制剂/超声波辅助提取/工艺优化Key words
white kidney beans/α-amylase inhibitor/ultrasonic-assisted extraction/process optimization引用本文复制引用
基金项目
吉安市科技计划指导项目(20233-043645)
出版年
2024
NETL
NSTL
万方数据