摘要
采用正交试验设计研究红枣多糖提取的最佳工艺结果表明,在加水倍数40,溶液pH8,浸提温度100℃,浸提时间60 min时提取效果最好。外界因素对提取效果影响大小的先后顺序为:加水体积>溶液的酸碱度>浸提时间>浸提温度。
The orthogonal test design was adopted to study the optimal technics of Extracting Polysaccharide from Jujubal. Tbe results showed that the best extraction effect is when the water volume was 40 times,the pH of solution was 8, the soaking and extracting temperature was 100 ℃ ,and the soaking and extracting time was 60 minutes. According to the influence of external factors to the extraction effect, the order is like this: the volume of water〉 PH of solution 〉 the soaking and extracting temperature 〉 the soaking and extracting time.
出处
《安徽农业科学》
CAS
北大核心
2006年第22期5962-5963,共2页
Journal of Anhui Agricultural Sciences
基金
重庆市教育委员会科学技术研究项目(KJ061108)
重庆三峡学院资助项目(2005-sxxyyb-0020)
关键词
多糖
红枣
工艺
Jujubal Polysaccharide
crafts