摘要
旨在研究超声波辅助提取百合多糖的工艺条件及其抑菌性能。在超声波作用时间、提取温度和料液比对多糖提取率影响的基础上,利用正交实验确定最佳工艺条件为提取时间30min、提取温度70℃、料液比1:20 g/m L,此优化条件下多糖提取率为6.34%。选择苹果作为供试品,研究百合多糖的抑菌性能。根据直观和电子显微镜的观察结果发现,百合多糖对食品腐败后所产生的霉菌具有一定的抑制作用。
In this study we mainly tried to explore the best condition to extract polysaccharide from Lily with the help of ultrasonic method.Then we made some tests about its antibacterial activity.On the base of ultrasonic time,extract temperature and ratio of material to solvent,the suitable conditions of extraction were determined by the orthogonal experiment.Results showed that on the condition of ultrasonic time of 30 min,extract temperature of 70 ℃ and ratio of material to solvent of 1：20 g/m L,we could get as much as 6.34% of the polysaccharide.We chosed apple as antibacterial target to study the antibacterial activitys of Lily polysaccharide.According to visual observation and electron microscopy found that Lily polysaccharide had a certain degree of antibacterial activity.
出处
《食品科技》
CAS
北大核心
2015年第12期167-169,共3页
Food Science and Technology
关键词
超声波
百合多糖
抑菌作用
ultrasonic
Lily polysaccharide
antibacterial activity
