摘要
利用传统热水法和微波辅助法对南瓜多糖提取工艺进行了研究。通过单因素试验和正交试验,确定了相应多糖提取的最佳条件。传统热水法优化条件为:温度为70℃,料液比为1:20,提取时间为4h,提取次数为3次,多糖得率为14.71%。微波辅助法的优化条件为:料液比为1:40,微波辐射时间为2min,微波功率为300 W,多糖得率为19.96%。南瓜多糖提取液具有较好的抗氧化性能。
The extraction technologies ofpolysaccharide from pumpkin were studied by hot-water method and microwave aided method respectively. The optimized extraction technologies had obtained with singlefactor method and orthogonal method. The optimized conditions with hot-water method were as follows： the temperature 70 ℃, the ratio of liquid-solid 1 ： 20, the time 4 h, the extracting times 3. The optimized conditions for the latter were as follows： the ratio of liquid-solid 1 ： 40, microwave power 300 W, extracting time 2 min. And the yields of polysaccharide were 14.71% and 19.96%, respectively. The antioxidant activities of the polysaccharide extracted were studied preliminarily.
出处
《食品工业》
北大核心
2011年第12期38-42,共5页
The Food Industry
基金
江苏省属高校自然科学研究指导性项目(10KJD350002)
江苏高校优势学科建设工程资助项目
关键词
南瓜多糖
热水法
微波辅助法
正交试验法
体外抗氧化
pumpkin polysaccharide
hot-water method
microwave-assisted method
orthogonal method
antioxidant activity
