摘要
本文讨论了酸浆果多糖的提取方法,实验结果表明:热水提取法在90℃时,加水15倍,浸提6h时,多糖提取率最高,可达2.783%;用超声波提取技术浸提,以功率300W,超声时间25min,料液比1:15(W:V),提取率最高为3.670%;酶法提取多糖,选用木瓜蛋白酶提取效果最好,提取率可达9.588%,但对多糖结构有影响;在传统Sevag法除蛋白的基础上采用Sevag法结合酶法除蛋白,可大大提高除蛋白率;脱色选用大孔吸附树脂LSA-8,可有效提高脱色率和多糖保留率。
The technique to improve the extraction conditions of polysaccharides from Physalis alpepengi vat. francheti was studied in this paper. The results showed that the optimal conditions of hot water extraction of water -soluble polysaccharides are as follows： adding water ratio 1：15 （W/V）, temperature of extraction 90℃, duration of extraction 6 h, and highest extraction rate of polysaccharide 2.783%. The optimal conditions of supersonic wave extraction of water -soluble polysaccharide are as follows： adding water ratio 1：15（W：V）, supersonic power 300W, duration of extraction 25min. and highest extraction rat of polysaccharide 3.670%. The water soluble polysaccharide was extracted by the papain, and the extracting effect of cellulose was better than the other enzymes, while the highest extraction ratio of polysaccharides was 9.588%. However it might affect the chemical structure of polysaccharide. In addition, Sevag method combined with enzyme method based on traditional Sevag method to eliminate protein was adopted, which could greatly increase the removal rate of protein. And de-coloration of polysaccharides by absorption resin（LSA-8）can greatly increase the de-coloration rate and the polysaccharides holding rate as well.
出处
《食品科学》
EI
CAS
CSCD
北大核心
2006年第8期178-183,共6页
Food Science
关键词
酸浆
超声
酶
蛋白
脱色
Physalis alpepengi var. francheti
supersonic
enzyme
protein
de-coloration
