摘要
以石斛口服液多糖为评价指标,将醇沉法、壳聚糖絮凝法、离心法3种澄清工艺对铁皮石斛口服液多糖含量和稳定性进行比较。通过研究不同澄清工艺对铁皮石斛口服液的影响,从中选出最佳工艺。采用苯酚-硫酸法测定多糖含量。实验结果表明,70%醇沉工艺、0.2%壳聚糖絮凝工艺、35 min的离心工艺的多糖含量分别是27.49%、26.36%、30.47%。离心法中石斛口服液的多糖含量和稳定性均高于醇沉法及壳聚糖絮凝法。最佳离心工艺参数为5000 r/min,35min,多糖含量最高且稳定性最好。
With polysaccharides of the Dendrobium oral liquid as index, comparing polysaccharides content and stability of the Dendrobium candidum oral liquid respectively treated by alcohol precipitation, chitosan flocculation and centrifugation. To choose the preferred process parameters, studying effects of different clarification process on the Dendrobium candidum oral liquid. Using phenol-sulfuric method to determine polysaccharides content. Results showed that the polysaccharides content of 70% alcohol precipitation, 0.2% chitosan flocculation and 35 min centrifugation was 27.49%, 26.36%, 30.47%. The polysaccharide content and stability of Dendrobium oral liquid in centrifugal method is higher than that of alcohol precipitation and chitosan flocculation process. The best centrifugal process parameters was 5000 r/min, 35 min, and polysaccharide content is highest and stability is best.
出处
《食品科技》
CAS
北大核心
2015年第2期53-56,共4页
Food Science and Technology
基金
国家高技术研究发展计划项目(2012AA101703)
天津市科技计划项目(13ZXCXGX93800)
关键词
铁皮石斛口服液
醇沉
壳聚糖絮凝
离心
Dendrobium candidum oral liquid
alcohol precipitation
chitosan flocculation
centrifugation
