摘要
研究了花椰菜多糖的最佳提取工艺条件及多糖的稳定性。分别通过单因素试验和正交试验优化了花椰菜多糖的最佳提取工艺,并通过改变介质温度、pH、氧化/还原剂浓度,考察花椰菜多糖的稳定性能。得到了花椰菜多糖的最佳提取工艺条件:超声波功率400 W、料液比1:40(g/mL)、提取温度80℃、提取时间40 min,在此条件下多糖提取率为9.29%;花椰菜多糖在温度低于80℃、pH 6~8的近中性条件下较稳定;在试验浓度范围内,还原剂Na_(2)SO_(3)对花椰菜多糖的影响较小,多糖吸光度无明显变化,而氧化剂H_(2)O_(2)对花椰菜多糖有一定的破坏作用,多糖吸光度下降了77%。
The optimization of extraction process and the stability of polysaccharide from cauliflower were studied.Through the single factor and the orthogonal experimental designs,the extraction process of polysaccharide from cauliflower was optimized,and the stability of the polysaccharide extract was evaluated by changing temperatures,pH values and concentrations of oxidant/reductant.It turned out that the optimum extraction conditions were as follows:ultrasonic power 400 W,ratio of solid to liquid 1:40(g/mL),extraction temperature 80℃,and extraction time 40 min.The highest extraction rate of 9.29%was obtained under these conditions.The polysaccharide from cauliflower had good stability under the temperature below 80℃and under the near-neutral condition of pH 6~8.Within the experimental concentration,the reductant of Na_(2)SO_(3) had little effect on the polysaccharide from cauliflower,and the absorbance of the sample had no distinct changes,while the oxidant of H_(2)O_(2) had some damages to the polysaccharide from cauliflower,which led to the 77%decline of the sample absorbance.
作者
李利华
LI Li-hua(School of Chemical and Environmental Sciences,Shaanxl University of Technology,Hanzhong 723000,Shaanxi,China)
出处
《粮食与油脂》
北大核心
2021年第8期74-77,84,共5页
Cereals & Oils
基金
陕西省科技厅资助科研项目(2018JM4058)
陕西理工大学资助科研项目(SLGKY16-18)。
关键词
花椰菜
多糖
提取工艺
稳定性
cauliflower
polysaccharide
extraction process
stability
