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[摘要]
以NaOH为浸泡剂,探讨了紫脚板薯料液比、浸提时间、浸提温度、浆料pH对淀粉提取率的影响,并通过正交试验确定了紫脚板薯淀粉的最佳提取工艺。结果表明:料液比1:6,浸提时间1.5 h,浸提温度35 ℃,浆料pH 8时,紫脚板薯淀粉的提取率最高,约为83.7%。
[Key word]
[Abstract]
NaOH was used as the macerating agent for starch extraction from Dioscorea alata L by single factor and orthogonal experiments. The results showed that the optimal conditions were: material to water ratio 1/6, extraction time 1.5 h, extraction temperature 35 ℃ and pH 8, under which the starch recovery rate was 83.7%.
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