摘要
应用微波技术,采取L9(34)正交优化实验,研究了微波功 率、提取加热时间和液固重量比对紫菜粗多糖提取率的 影响。结果表明,微波提取紫菜多糖最优工艺条件为:微 波功率200w、提取时间8min、水与紫菜的液固重量比为 50:1。
By the experiments of orthogonal test, the effects of microwave power, extraction duration, solvent to solute ratio on the extraction efficiency of porphyra polysaccharides were investigated. The result showed that the optimal conditions for extraction of porphyra polysaccharides were as follows: 200w microwave power, 8 minutes extraction duration, 50/1(g/g) solvent to solute weight ratio.
出处
《食品工业科技》
CAS
CSCD
北大核心
2005年第1期129-130,共2页
Science and Technology of Food Industry
基金
宁波市科委2003年农业攻关项目(计划编号:2003C10041)
关键词
紫菜多糖
微波提取
微波功率
液固重量比
提取时间
porphyra polysaccharide
microwave extracting
microwave power
solvent and solute weight ratio
extraction duration
