摘要
目的:建立葡萄多糖的提取制备工艺。方法:利用正交实验和极差分析的方法,分析葡萄多糖提取过程中的主要影响因素,确定提取参数。结果:对葡萄多糖的提取量影响的因素依提取温度料液比提取时间顺次降低,从葡萄中提取葡萄多糖的优化方案为:料液比1:2.0、提取温度95℃和提取时间3小时。
Objective The establishment grape polysaccharide extraction technique Methods Using the orthogonal experiment and the range analysis method,the analysis grape polysaccharide extracting in the process the major effect factor,determined extracting the parameter Results Extracting the quantity influence to the grape polysac-charide the factor according to the extracting temperature (A),the material fluid compares (B),the extracting time (C) to reduce in order,extracting the grape polysaccharide from the grape ...
出处
《山东食品发酵》
2008年第1期31-33,共3页
Shandong Food Ferment
关键词
葡萄多糖
提取率
优化
grape polysaccharide
Production Technique
optimization
