摘要
以红枣为原料,采用水溶法提取红枣中的多糖,研究不同因素对多糖提取率的影响,确定较优提取工艺条件。水溶法提取红枣多糖较优条件为:时间3.5h,温度95℃,料液比1:12,浸提2次,多糖提取率可达2.53%。
Using water extracting polysaccharides from jujude, different extraction factors on the extraction rate of polysaccharides and the optimum extraction conditions were researched. These were the main conclusions： adding 12 times water as much as jujube in 95 ℃ for 3.5 h and extracting 2 times, extraction rate could be reached 2.53 %.
出处
《食品研究与开发》
CAS
北大核心
2009年第9期58-60,共3页
Food Research and Development
关键词
红枣
多糖
提取
jujube
polysaecharide
extraction
