学术
摘 要:
研究稀酸浸提法，稀碱浸提法，乙醇溶液浸提法和热水浸提法及温度、时间、料液比对猕猴桃多糖提取效果的影响，结果表明采用热水浸提法提取效果最好，温度80℃、提取时间4h、提取料液比为1：30时，得到结果最佳。正交试验L9（3^4）结果表明，温度为主要影响因素。得到最佳提取工艺为：料液比1：25、温度85℃和时间4h。[著者文摘]
文章出处:
《食品研究与开发》-2008年2期 -73-75页
栏目信息:
STUDIES ON THE EXTRACTION TECHNICS OF POLYSACCHARIDE OF KIWIFRUIT
WANG An-na, WU Li-gen （Henan University of Technology, Zhengzhou 450052, Henan, China）
Abstract:
The extraction conditions of polysaccharide from kiwifruit were studied. Extraction solvent, extraction time, temperature and the ratio of row materials and solution were compared, the best extraction condition was determined.The results showed that： thermal flooding had the best condition. The optimum extraction conditions were 80 ℃, extraction time 4 h and the ratio of row materials and solution 1：30. The results of orthogonal experiment showed： temperature played a major rolls on the extraction rate. The best process of the extraction of polysaccharide from kiwifruit were： the ratio of raw materials and solution 1：25, 85 ℃ ,4 h.[著者文摘]
Key words:
polysaccharide; kiwi fruit; extraction
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