贵州九阡李中总糖提取工艺研究

目的]探索新鲜贵州九阡李中总糖的最佳提取工艺。方法]以水为提取剂,在一定的水浴温度下,对贵州九阡李中的总糖进行提取,用蒽酮-硫酸法测定总糖含量,并计算提取率。在单因素试验优化九阡李中总糖提取条件的基础上,采用正交试验确定九阡李中总糖的最佳提取条件。结果]试验条件下,时间、温度和料液比3个因素共同影响总糖的提取率,3个因素对总糖提取率的影响程度为料液比〉提取时间〉提取温度。九阡李中总糖的最佳提取工艺条件为：常规水浸提,水浴温度50℃,提取时间40 min,料液比1∶4;此时总糖的提取率为9.7%。结论]该研究为贵州九阡李和其他新鲜果蔬中总糖的提取、保鲜等后续研究工作奠定了基础。

Study on Extraction Technology for Total Sugar from Guizhou Jiuqian Plum Fruit

Objective] To improve the extraction technology of total sugar from GuiZhou Jiuqian fresh plum.Method] Taking water as solvents,total sugar from Jiuqian plum was extracted at a certain bath water temperature.The total sugar content was determined by anthrone-sulphuric acid method and the extraction rate was calculated.The single factor experiments were carried out to optimize the process of the extraction of total sugar from Jiuqian plum,then the best process conditions were obtained by the orthogonal experiments.Result] Under the experiment conditions,the extraction rate of total sugar in Jiuqian plum were mainly affected by the factors of solid-liquid ratio,extraction time and extraction temperature.The primary and secondary factors which affect the extraction rate were showed as following: solid-liquid ratio >extraction time>extraction temperature.The optimum process conditions were determined as follows: water bath temperature 50 ℃,extraction time 40 min,solid-liquid ratio 1∶4.Under these conditions,the extracting rate of total sugar reached 9.7%.Conclusion] These primary results might provide references for the extraction of total sugar,refreshing and other follow-up work in Jiuqian plum and other fresh fruit and vegetable.