摘要
以黑皮鸡枞为试验材料,以黑皮鸡枞多糖提取得率为考察指标,首先对超声波法提取多糖的料液比、提取时间、提取温度及超声波功率进行了单因素试验,在此基础上,采用四因素三水平正交试验进一步对黑皮鸡枞多糖提取工艺进行了优化。结果表明:黑皮鸡枞多糖的最佳提取工艺为料液比为1∶40(g/m L),提取时间40 min,温度为85℃,超声波功率160 W,在此条件下,黑皮鸡枞多糖提取得率为7.9%。
Ter-mitomyces Heim was used as experimental material,the extraction rate of polysaccharide from Ter-mitomyces Heim was as examining index,single factor test of material liquid ratio,exaction time,exaction temperature and ultrasonic power were studied. On the basis of this,four factors and three levels orthogonal test were used to optimize the extraction process of polysaccharide from Ter-mitomyces Heim. The re sult showed：material liquid ratio 1 ∶ 40（g/m L）,40 min,85 ℃ and ultrasonic power 160 W were the optimal extraction process.Under these conditions,the extraction rate of polysaccharide from Ter-mitomyces Heim was 7.9 %.
作者
徐兵
郑丽雪
史伟
张雅君
冀宏
XU Bing ZHENG Li-xue SHI Wei ZHANG Ya-Jun JI Hong(College of Biology and Food Engineering, Changshu Institute of Technology, Changshu 215500, Jiangsu, China)
出处
《食品研究与开发》
CAS
北大核心
2017年第8期38-40,共3页
Food Research and Development
基金
常熟理工学院青年基金项目(QZ1504)
常熟理工学院重点毕业论文(1655LG0)
关键词
黑皮鸡枞
多糖
工艺
优化
Ter-mitomyces Heim
polysaccharide
process
optimization
