微波辅助提取米糠多糖及多糖对韭菜保鲜作用的研究

食品科学 ›› 2008, Vol. 29 ›› Issue (6): 444-447.

微波辅助提取米糠多糖及多糖对韭菜保鲜作用的研究

钱丽丽, 左锋, 李萍, 张丽萍

黑龙江八一农垦大学食品学院；黑龙江八一农垦大学食品学院黑龙江大庆163319；黑龙江大庆163319；

出版日期:2008-06-15 发布日期:2011-08-26

Study on Microwave-assisted Extraction and of Rice Bran Polysaccharide and Its Preservative Effect on Leek

QIAN Li-Li, ZUO Feng, LI Ping, ZHANG Li-Ping

College of Food Science, Heilongjiang August First Land Reclamation University, Daqing 163319, China

Online:2008-06-15 Published:2011-08-26

摘要/Abstract

摘要： 以脱脂米糠为原料,用微波辅助提取米糠多糖,研究料液比、微波处理时间、提取温度对米糠多糖提取率的影响。结果表明,当料液比1:20、微波处理时间90s、提取温度100℃时,多糖提取率为2.36%。以失重率、VC含量及感官变化为指标,用此多糖提取液进行韭菜保鲜实验。结果表明,4d后对照样的失重率达47.81%,VC含量减少70.5%,用水处理的样品失重率达54.83%,VC含量减少74.5%,多糖处理样失重率为33.67%,VC含量仅减少12%。

关键词: 米糠多糖, 微波辅助, 水提取, 保鲜

Abstract: The microwave-assised extraction of rice polysaccharide from defatted rice bran was studied.The effects of the ratio of water to material, microwave treatment time, temperature on the extractability of polysaccharide were examined.The results showed that as the ratio of water to material 20:1, microwave treatment time 90 s, temperature100 ℃, the extractability is 2.36%. Leek preservation with polysaccharide solution was studied. The changes of the weight loss rate, vitamin C and sense were determined. The results showed that after 4 days the weight loss rate of the control sample is 47.81%, vitamin C decreases 70.5%, the weight loss rate of sample disposed by water is 54.83%, vitamin C content decreases 74.5%, the weight loss rate of sample disposed by polysaccharide is 33.67%, and vitamin C content lessens 12% only.

Key words: rice polysaccharide, microwave-assised, water extraction, preservation

钱丽丽, 左锋, 李萍, 张丽萍. 微波辅助提取米糠多糖及多糖对韭菜保鲜作用的研究[J]. 食品科学, 2008, 29(6): 444-447.

QIAN Li-Li, ZUO Feng, LI Ping, ZHANG Li-Ping. Study on Microwave-assisted Extraction and of Rice Bran Polysaccharide and Its Preservative Effect on Leek[J]. FOOD SCIENCE, 2008, 29(6): 444-447.

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