摘要
本文采用超声提取法,从菜籽饼粕中提取多糖,用苯酚-硫酸比色法测定菜籽多糖含量。探讨了影响多糖提取率的主要因素(提取时间、料液比、次数),并用正交设计实验确定最佳提取工艺。结果表明:超声提取饼粕中多糖的最佳工艺为时间75min,料液比为1:40,次数为2,多糖产率为1.99%;超声法具有提取时间短、节省溶剂、提取率高的特点。
Using ultrasonic extraction methods, RP was extracted from rapeseed-meal, and the content was determined by phenol-vitriol colorimetry. The main factors （extracted time, solid liquid ratio, times） were investigated, and finally the optimal extracting conditions were assured by orthogonal experiments, while the content of RP was calculated. The results showed that： the optimal ultrasonic extracting conditions： 75rain, 1：40, 2 times and the content was 1.99%; Ultrasonic extraction was a better method for RP extraction with less time and solution, higher extraction rate.
出处
《食品科学》
EI
CAS
CSCD
北大核心
2005年第9期359-361,共3页
Food Science
关键词
菜籽多糖
超声提取
提取工艺
rapeseed polysaccharides
ultrasonic extraction
extractive technique
