摘要
研究牛蒡的不同加工条件对其提取菊糖含量的影响。将新鲜牛蒡切片后,经过护色和烘干处理,以提取温度、提取时间、固液比三个因素为基础,并采用正交实验设计方法优化。结果表明,最佳的提取温度为90℃,提取时间为50min,固液比为1∶7。
This paper studies the extraction of inulin from burdock. The extraction conditions are optimized by the method of orthogonal design, and the optimum condition is determined. Research shows that the optimum conditions are： the ratio of the weight of sample to water is 1：7, temperature is 90℃,time is 50min.
出处
《食品工业科技》
CAS
CSCD
北大核心
2007年第4期153-155,共3页
Science and Technology of Food Industry
关键词
牛蒡
菊糖
提取
burdock
inulin
extraction
