摘要
利用L9(34)正交设计表研究了料液温度、操作压力和料液浓度等因素在膜法分离姬松茸多糖中的影响,并利用微滤、不同截留分子量的超滤组件和纳滤组件将姬松茸多糖进行分级分离,将获取的截流液冷冻干燥后用高效凝胶渗透色谱仪(HPGPC)对其分子量分布进行测定。实验表明利用膜组件对姬松茸多糖的分级分离是有效的,可使其分子量分布变窄。
The L9（3^4） orthogonal diagram was applied to study the effects of different concentrations of temperature, pressure and consistence on the separation of agarcus blazei murill polysaccharides. The different molecular weight of agarcus blazei murill polysaccharides was graded by microfiltration, ultrafiltration with different MWCO and nanofiltration membranes. The rejection liquor was dryness by lyophilization, and its molecular weight distdbution was determined by high performance gel permeation chromatography（HPGPC）. The gradation method of molecular weight of ABM polysaccharides using membranes is effective, and its distribution became narrow.
出处
《食品科技》
CAS
北大核心
2006年第2期44-46,共3页
Food Science and Technology
关键词
姬松茸多糖
分子量分布
膜分离
agarcus blazei murill polysaccharides
molecular weight distribution
membrane technology
