摘要
目的:研究脐橙皮中水溶性多糖的提取条件,测定其多糖含量。方法:通过单因素试验和正交试验,研究料液比、温度、时间对多糖提取率的影响。结果:在此实验范围内料液比、时间和温度对脐橙皮多糖提取率的影响均达到了极显著水平,其影响程度顺序为:提取温度>提取时间>料液比,确定出脐橙皮多糖的最佳提取条件为:料液比1:40(W/V),提取时间3h,提取温度95℃。在最佳提取条件下,脐橙皮的多糖提取率为6.82%。
Single-factor test combined with orthogonal test design was applied to analyze the effects of solid-liquid ratio, temperature and extraction time on the extraction rate of soluble polysaccharides from navel orange peel. Results showed that the three factors significantly affect the extraction rate, and the order of effect degree is as follows： temperature 〉 extraction time 〉 solid-liquid ratio. The optimal extraction process is with a solid-liquid ratio of 1：40, extracting navel orange peel at 95 ℃ for 3 h. Under these conditions, the extracting rate of soluble polysaccharides is 6.82%.
出处
《食品科学》
EI
CAS
CSCD
北大核心
2009年第8期90-92,共3页
Food Science
关键词
脐橙皮
水溶性多糖
提取条件
navel orange peel
soluble polysaccharides
extraction condition
