摘要
通过对库拉索芦荟、中华芦荟、木立芦荟进行真空冷冻干燥实验,得到了冻干曲线。以3种芦荟鲜叶和冻干制品及库拉索芦荟常压干燥、真空干燥制品为原料,分别进行多糖提取实验,结果表明,库拉索芦荟冻干制品多糖提取率最高。因此以库拉索芦荟冻干制品为原料,研究了用溶剂提取法提取芦荟多糖的最佳工艺条件。实验表明,水提醇沉法的最佳工艺条件为:料水比1:50,提取温度50℃,提取时间5h,提取次数1次,提取液浓缩至原体积的1/3,80%乙醇醇析。对芦荟叶片冷藏时间与多糖含量的变化做了初步研究。
Three kinds of aloes were freezed and lyophilized, then a curve of vacuum freeze-drying for aloe was achieved. After the contrast on extraction ratio of polysaccharide in three kinds of fresh aloes,three kinds of freeze-drying aloes and routine drying curacao aloes,a result was achieved; extraction ratio of polysaccharide in freeze-drying curacao aloe is highest. So we mainly discussed the technology of extracting polysaccharide in freeze-drying curzcao aloe. The dissolvent we used is water. The result showed that the optimal technology conditions of extraction by water are; freeze-drying aloe/water; 1;50,extracting at 50℃ for 5 hours, extracted solution concentrated to 1/3 of that,precipitated by ethanol at 80%. We found that the polysaccharide content of the aloe decreased during the preservation.
出处
《食品研究与开发》
CAS
北大核心
2005年第3期71-73,共3页
Food Research and Development
关键词
冻干
多糖
库拉索芦荟
溶剂提取法
Curacao aloe
freeze-drying
aloe polysaccharide
extraction
