食品科学 ›› 2007, Vol. 28 ›› Issue (11): 261-264.

• 工艺技术 • 上一篇    下一篇

桑椹多糖提取工艺的优化

 魏兆军, 胡海梅, 柏晓辉, 黄俊, 姜绍通   

  1. 合肥工业大学生物与食品工程学院; 合肥工业大学生物与食品工程学院 安徽合肥230009; 安徽合肥230009;
  • 出版日期:2007-11-15 发布日期:2011-11-22

Optimization of Extraction of Polysaccharide from Mulberry Fruit

 WEI  Zhao-Jun, HU  Hai-Mei, BAI  Xiao-Hui, HUANG  Jun, JIANG  Shao-Tong   

  1. School of Biotechnology and Food Engineering, Hefei University of Technology, Anhui 230009, China
  • Online:2007-11-15 Published:2011-11-22

摘要: 本实验利用热水浸提法提取桑椹多糖。先考察了不同温度、料水比、时间和浸提次数对桑椹多糖提取率的影响,然后利用正交试验,优化桑椹多糖的提取工艺,并对结果进行方差分析。结果显示,温度和料水比对提取桑椹多糖有显著性影响;温度为80℃,料水比为1:30,每次4h,浸提两次为佳,在此工艺下多糖的提取率为5.71%。

关键词: 桑椹, 多糖, 提取工艺, 优化

Abstract: In present research, the polysaccharide was extracted from mulberry fruit using hot water. Firstly, the effects of temperature, solid-liquid ratio, time and times on the extraction rate of polysaccharides were investigated. Then, the techniques were optimized using orthogonal test. The results showed that the temperature and solid-liquid ratio showed significant effect on the extraction of polysaccharides of mulberry fruit. The optimize technique of extracting condition was temperature 80 ℃, solid-liquid ratio 1:30, time 4 hours and times 2. Under this condition, the extracting rate of polysaccharides of mulberry fruit was measured about 5.71%.

Key words: mulberry fruit, polysaccharide, extraction technology, optimization