摘要
采用蒸馏水作溶剂从南酸枣果实中提取多糖,分别以提取温度、提取时间、料液质量体积比和提取次数为主要影响因素,采用L9(34)正交试验进行提取工艺优化。结果表明,影响南酸枣多糖得率的各因素顺序依次为提取温度、提取时间、料液质量体积比及提取次数,且当提取温度100℃,提取时间5 h,料液质量体积比1 g∶40 m L,提取次数1次时,南酸枣多糖的得率最高可达21.79%。
The polysaccharides from Choerospondias axillaries fruit was extracted by distilled water,and the extraction parameters were optimized using L9 （34） orthogonal test with extraction temperature, extraction time, solid-liquid ratio and extraction times as main effect factors. The results indicated that the influence order of them was extraction temperatures, extraction time, solid-liquid ratio and extraction times, respectively. And when the polysaccharides was extracted at 100 ℃ for one time,with a extraction time of 5 h and a solid-liquid ratio of 1：40 （g/mL） ,the yield of polysaccharides was up to 21.79%.
作者
李景恩
龚毅
罗园珍
LI Jingen, GONG Yi, LUO Yuanzhen(1. College of Food Science and Engineering. Jiangxi Agrfcultural University. Nanchang 330045, China ; 2. Jiangxi Zhengbang Science and Technology Limited Company, Nanchang 350096. China)
出处
《食品与生物技术学报》
CAS
CSCD
北大核心
2018年第7期754-757,共4页
Journal of Food Science and Biotechnology
基金
江西省教育厅科学技术研究项目(GJJ150433)
江西农业大学博士启动项目(9232305199)
关键词
南酸枣
多糖
提取工艺
优化
正交试验
Choerospondias axiUaries fruit
polysaccharides
extraction technology
optimization
orthogonal test
