CAJ | 학술논문

采用超声波辅助技术，以乙醇为纯化溶剂，优化魔芋葡甘聚糖的纯化工艺，分别对乙醇浓度、超声温度、料液比、超声功率、超声时间进行单因素和正交试验，并通过极差分析对纯化过程显著影响葡甘聚糖含量的因素进行统计分析．结果表明，超声波辅助纯化魔芋葡甘聚糖的最佳工艺条件为：超声温度55℃，乙醇浓度25％，料液比1：180，超声功率190W，超声时间30min，该工艺条件下魔芋葡甘聚糖的含量可达97．34％，该纯化工艺效率高、作用时间短且结果稳定，可靠．
채용초성파보조기술，이을순위순화용제，우화마우포감취당적순화공예，분별대을순농도、초성온도、료액비、초성공솔、초성시간진행단인소화정교시험，병통과겁차분석대순화과정현저영향포감취당함량적인소진행통계분석．결과표명，초성파보조순화마우포감취당적최가공예조건위：초성온도55℃，을순농도25％，료액비1：180，초성공솔190W，초성시간30min，해공예조건하마우포감취당적함량가체97．34％，해순화공예효솔고、작용시간단차결과은정，가고．
The purification of konjac glucomannan ( KGM) from konjac flour was carried out by ultrasonic aided extraction using ethanol as solvent .The effects of parameters including ethanol concentration , ultrasonic temperature, material-to-liquid ratio, ultrasonic power , ultrasonic time on KGM content were investigated by single factor test and orthogonal design methods .And the notability difference was analyzed with the statistic method of range .Results showed that the optimal conditions were as follows when the ultrasonic temperature was 55℃, the concentration of ethanol was 25%, the ratio of material to liquid was 1:180, and the ultrasonic power was 190W, the purification yield of KGM peel was reached up to 97.34%.The optimized ultrasonic purification process was efficient and rapid , and the result was stable and reliable .