摘要
利用热水浸提法提取角叉菜多糖,先考察了不同浸提温度、浸提时间、料液比、浸提次数对多糖提取率的影响,然后利用正交试验,优化角叉菜多糖的提取工艺,并对结果进行方差分析。结果表明:浸提温度和浸提时间对提取角叉菜多糖有显著性影响,最佳提取条件:浸提温度为80℃,浸提时间为2.5h,料液比为1:100(g/ml),浸提两次,此工艺条件下多糖的提取率为16.24%。
In this study, polysaccharides were extracted from Chondrus ocellatus Holm. using hot water. Effects of extraction temperature, extraction time, solid-liquid ratio and repeat extraction times on extraction rate were investigated by single factor experiments and extraction condition was optimized using orthogonal experiments. Results indicated that extraction temperature and extraction time exhibited a significant effect on extraction rate of polysaccharides from Chondrus ocellatus Holm. The optimal extraction condition was 80 ℃ of extraction temperature, 2.5 h of extraction time, 1：100 of material-water ratio and repeated extraction for two times. Under this optimal condition, extraction rate of polysaccharides from Chondrus ocellatus Holm. was 16.24%.
出处
《食品科学》
EI
CAS
CSCD
北大核心
2009年第24期170-173,共4页
Food Science
基金
鲁东大学基金项目(LY20063320)
鲁东大学学科建设经费资助项目
关键词
角叉菜
多糖
提取工艺
优化
Chondrus ocellatus Holm.
polysaccharide
extraction technology
optimization
