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龙眼粗多糖提取的影响因素及工艺的研究 被引量:12

Study on the Extraction Technology of Polysaccharide from Longan
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摘要 本文以龙眼干果肉为原料,对龙眼粗多糖提取的影响因素及工艺技术进行了研究,采用单因素试验和L9(33)正交试验,研究了料液比、温度、时间对多糖提取率的影响,采用水浸提、Sevag法结合酶法脱蛋白、乙醇醇析提取、离心等方法来提取龙眼粗多糖。结果表明:料液比和温度是影响多糖提取率的主要因素;最佳工艺为:料液比1:40、温度80℃、时间4h,在最佳提取工艺时,龙眼的粗多糖提取率可高达21.94%。 In this article, polysaccharide was extracted from dry pulp in longan. Single factor test and orthogonal experiment design methods L9 (3^3 ) were applied to analyze the influence of the factors such as solid-liquid ratio and temperature and time on the extraction percent of the polysaccharides. Extraction of water, protein removal by sevag method combined with enzyme method, ethanol precipitation, centrifugal and other methods were adopted. Experimental results indicated that solid-liquid ratio and temperature would significantly affect the extraction percent of the polysaccharides. The optimum solid-liquid ratio was 1:40, temperature was 80℃ and the extraction time was 4h.In this condition, the extraction percent of polysaccharides in longan was up to 21.94%.
作者 王玲 籍保平
出处 《现代食品科技》 EI CAS 2006年第3期53-55,58,共4页 Modern Food Science and Technology
关键词 龙眼 粗多糖 提取 影响因素 工艺技术 Longan Polysaccharide Extraction Influence of the factor Technology
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