In Jerusalem Artichoke Inulin And Pectin Extraction And Separation And Purification,

Jerusalem artichoke contained inulin, protein, pectin and organic acidetc., so it was a crop that needed more exploitations and utilize. Inulinand pectin were the major active substances of Jerusalem artichoke,especially inulin, the content of it could be 60%～70% in dry Jerusalemartichoke. The main research of this paper was extracting inulin fromJerusalem artichoke by hot water lixiviating and supersonic method,extracting pectin by water and acid for the first time, optimizing thetechnology of extraction and purification, determinating the content byultraviolet spectrophotometry, the continuous extraction of those twomatters were also researched primarily at the same time.The thesis research result has several the following parts mainly:1.The optimum extraction conditions of leaching Jerusalem artichokewith hot water and supersonic were ensured; the optimum purificationconditions of removing the impurity by calcium phosphate anddecoloring by active carbon were also ensured by single factor tests andorthogonal tests. The optimum conditions of hot water leaching : solid toliquid ratio 1:30, temperature 80℃, times 30mins, the obtain ratio ofinulin was 48.63%; the optimum conditions of supersonic method: solidto liquid ratio 1:30, supersounded ltime with 30mins, the obtain ratio ofinulin 41.35%. Then added active carbon to the extrating solution at 5g/L,heating 10rains up at 80℃, after filtrating added Ca(OH)₂ to the filterliquor untill pH=12, then added H₃PO₄ untill pH=8, heated up at 60℃.2.Ultraviolet spectrophotometric method was used to determine thetotal inulin and the fructose for fructose was obtained by the acidhydrolysis of inulin. The optimum hydrolysis condition: inulin solution'spH=2, temperature 80℃, times 30mins; linear relation was nice at therange of 2.014×10^-2～12.09×10^-2mg·mL^-1 (fructose concentration), theregression equation was y=2.0743x-0.0563, r=0.9997.3.The method of extracting pectin with water or acid was applied.The best extraction process as well as the optimum saltingout conditionsand active carbon-decoloring conditions were all ensured. Optimum waterextracing conditions: solid to liquid ratio 1:25, temperature 100℃, times 90min; acid extrating conditions: extration solvent H₂SO₄, pH=2, times60mins, solid to liquid ratio 1:25, temperature 80℃. Added 2g activecarbon to every 100mL extrating solution, heaed 20mins up at 60℃, afterfiltrating added saturation Al₂(SO₄)₃ to filter liquor for V_{filter liquor}:V_{aluminium sulfate}=20:1, then added NaOH untill pH=5-6, heated 60mins upat 60℃, filtrated one more time and made the filter residue mixed withalcohol-acid liquor that V_ethanol:V_hydrochloric-7:1, then heated 30mins up at60℃, after filtrating made the filter residue been washed up by 60%ethanol.4.The gravimetric determination was used to determine the pectin,the method of carbazole-sulfuricacid was a adjuvant determination. Whenusing the method of carbazole-sulfuricacid to determinating the content ofthe galacturonic acid, linear relation was nice at the range of2.74～13.70mg·L^-1 (concentration of solution), the regression equationwas y=0.00911x-0.1013, r=0.99958.5.The best process of continuous extraction of inulin, fructose andpectin in Jerusalem artichoke was ensured primarily: solid to liquid ratio1:20, heated 90mins up at 80℃for the water-extraction;solid to liquidratio 1:20, heated 90mins up at 90℃for the acid-extraction. Thepurification of inulin and pectin could be found in the front; thepurification method of ion exchange process was used for fructose.