摘要
为使香梨果糖进一步纯化,本实验利用离子交换法分离香梨汁中的果酸,筛选最佳脱酸树脂及脱酸条件。通过离子交换树脂筛选、动态吸附试验得出最佳脱酸树脂,通过正交实验得出最佳脱酸条件,主要研究结果如下:通过树脂脱酸实验得出,最佳脱酸树脂为LX-200;最佳脱酸条件为香梨汁浓度为11 Brix,流速3.8 mL/min,温度为35℃。香梨果糖经过脱酸后,得到无色无酸的高果糖产品。
In this study,ion exchange chromatography was used to separate fructose from fragrant pear. The deacidifica- tion resin and deacidification conditions were optimized. The optimal deaeidiflcation resin was obtained through ion ex- change resin screening,dynamlc adsorption experiments. The deaeidifieation conditions were optimized through orthogo- hal experiment. The experimental results showed that the optimal ion exchange resin was LX-200 ;The optimized deacidi- fication conditions for the extraction of fructose from fragrant pear juice were： 11 brix as the density of fragrant pear juice ,3.8 mL/min as the flow rate,35 ℃ as the extraction temperature. No-acid fructose products were obtained using the optimized deacidification conditions.
出处
《天然产物研究与开发》
CAS
CSCD
北大核心
2014年第9期1446-1449,共4页
Natural Product Research and Development
关键词
香梨
果糖
脱酸
fragrant pear
fructose
deacidification
