摘要
[目的]研究淡豆豉多糖的最佳提取工艺。[方法]以多糖提取率为指标,采用正交设计实验,以加水量,提取时间,提取温度,提取次数为因素,考察各因素对多糖提取率的影响。[结果]最佳提取工艺为回流提取0.5h,煎煮2次,温度100℃,加水12倍量。[结论]优选得到的工艺简单、可行,可用于淡豆豉多糖的提取。
[Objective] To study the extraction technology of polysaccharide from fermented soybean. [Methods] The orthogonal test was used to evaluate the effects of the factors such as water quantity, extraction time, extraction temperature and extraction times on the extraction rate of polysaccharide. The evaluation indicator calculated according to the extraction ratio of polysaccharide from fermented soybean.[Results] When solid-liquid ratio was 1 ： 12, temperature was 100℃ and the extraction time was 0.5h with two times, the rate of production of polysaccharide was highest. [Conclusion] This process is simple and practicable, so it could be applied to extract polysaccharide from fermented soybean.
出处
《现代预防医学》
CAS
北大核心
2008年第9期1691-1692,共2页
Modern Preventive Medicine
关键词
淡豆豉
多糖
正交设计
提取
Fermented soybean
Polysaccharide
OrthogOnal design
Extraction
