摘要
该试验以水为溶剂提取宁夏枸杞中的枸杞多糖,分别考察提取温度、料液比、时间因素对提取率的影响,以上述3种单因素设计正交试验,优化枸杞多糖的提取条件。试验表明,温度和时间具有显著性(p<0.05),最终确立提取工艺的最佳条件是:以水加热回流提取,温度为90℃,时间为2.5 h,料液比为1︰25,提取3次,提取率达到10.33%。
Taking the water as solvent, Lycium barbarum polysaccharides was extracted from Ningxia Chinese wolfberry. The influence of 3 conditions on extraction yield was investigated. The optimum extracting condition was obtained through the orthogonal experiment, and the result was as follow： extraction temperature was 90 ℃, solid-liquid ratio was 1 ： 25 （g/mL）, extraction time was 2.5 h, extraction 3 times. Separate IDF and SDF from Chinese wolfberry scraps through alkali, enzyme, hot water soaking treatments and detect nutrients residue. Experiments indicated that dietary fiber could be separated from residue. It can be used for other functional products development and improve the value of wolfberry in industrial production.
出处
《食品工业》
北大核心
2013年第1期48-50,共3页
The Food Industry
关键词
枸杞多糖
提取条件
残渣
膳食纤维
Lycium barbarum polysaccharides
extraction condition
residue
dietary fiber
