紫脚板薯淀粉的提取工艺研究

Extraction of the Starch from Dioscorea alata L.

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%。

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%.