不同预处理对甘薯根颈多糖含量的影响

The affect of sweet potato root neck polysaccharide content by different pretreatment methods

通过单因素试验,探讨了甘薯根颈采集后,采取4种不同预处理方式对其多糖含量的影响.研究表明,甘薯根颈4种不同处理方式多糖含量顺序是:鲜样品烘干>鲜样品漂烫处理>鲜样品保鲜贮藏>鲜样品自然风干.以鲜样品烘干处理多糖含量最高,为4.59%;鲜样品自然风干处理多糖含量最低,为3.82%.

We study the affect of taking four different ways pretreatment after sweet potato root neck collected by the single factor test. Research shows that the sequence of four different sweet potato root neck approach polysaccharide content is： fresh samples drying 〉 blanching fresh sample handling 〉 fresh sample preservation storage 〉 fresh samples of natural air - dried. The polysaccharides content of drying fresh samples to deal with is the highest, is 4.59%. The polysaccharide content of fresh air - dried samples of natural deal is the lowest, is 3.82%.