摘要
采用正交设计法研究了提取温度、料液比、提取时间三因素对红枣提取的影响。初步筛选出优化水平组合为A2B2C3。同时对所得多糖经红外光谱、紫外光谱、纸层析法对其组成进行分析,并从脱色、除蛋白等方面对其纯化作了初步研究,结果表明:所得红枣多糖为单一成分,是由木糖、半乳糖组成;活性炭脱色,Sevag法去蛋白效果明显。
Effect of temperature, proportion and time on extraction of the red dates polysaccharide were studied by orthogonal experiment design and the optimum proportion A2B2C3 was chosen preliminarily. Meanwhile the author analyzed the component of polysaccharide by infrared spectrum, ultraviolet spectrum and paper chromatography. The purification from the de, coloration, removing proteins and others were deeply studied, the results showed that the red dates polysaccharide was a mono-ingredient, composed of D-Galactose and D-Xylose. The ways of active charcoal de, coloration and proteins Sevag removing have significant efficiency.
出处
《食品科学》
EI
CAS
CSCD
北大核心
2006年第3期149-152,共4页
Food Science
关键词
红枣
多糖
提取
分离工艺
正交试验
red date
polysaccharide
extractiom separation procedure
orthogonal experiment
