菊苣菊粉水解工艺的研究

目的]为菊苣菊粉水解的生产实践提供理论依据。方法]以普那菊苣为材料,单因素试验研究水解时间、水解温度、硫酸浓度(体积分数)对菊粉果糖转化率的影响,正交试验结合方差分析确定菊粉水解的最优工艺参数,并进行验证。结果]单因素试验结果表明,随着水解时间的延长、水解温度的升高和硫酸浓度的增大,果糖转化率均呈先增加后降低的趋势,分别在水解时间60min、水解温度70℃和硫酸浓度3%时达到峰值。各因素对果糖转化率的影响程度由大到小依次为:水解时间>硫酸浓度>水解温度。结论]菊苣菊粉水解的最优工艺为:菊苣菊粉浓度15%,水解时间65min,水解温度65℃,硫酸浓度3.5%,该工艺条件下,果糖的平均转化率为91.62%。

Study on Hydrolysis Technology of Chicory Inulin

Objective]The aim was to provide the theoretical basis for the production practice of chicory inulin hydrolysis. Method] With Puna Chicory as raw material, the research was made on the conversion rate of inulin fructose influenced by hydrolysis time, hydrolysis temperature and the concn. of sulfuric acid (volume fraction) through the test of single factor, and the optimal technology parameters for inulin hydrolysis were determined by orthogonal experiment integrating with variance analysis and their results were verified. Result] The results from the test of single factor showed that along with the time extension, the rise of hydrolysis temperature and increase of the sulfuric acid concn., the fructose conversion rate all showed a tendency of first increase and later decline and reached the peak value when the hydrolysis time was 60 min, the hydrolysis temperature was 70 ℃, and the sulfuric acid concentration was 3%. The effect degree of various factors on the fructose conversion rate in order was hydrolysis time > sulfuric acid concentration > hydrolysis temperature. Conclusion] The best technology for the hydrolysis of chicory inulin was: the concn. of chicory inulin of 15%, hydrolysis time of 65 min, hydrolysis temperature of 65 ℃, and sulfuric acid concn. of 3.5%, under these technology condition, the average conversion rate of fructose was 91.62%.