食品科学 ›› 2002, Vol. 23 ›› Issue (2): 87-89.

• 工艺技术 • 上一篇    下一篇

百合多糖提取的影响因素研究

 刘成梅, 付桂明, 涂宗财, 万茵   

  1. 江西南大中德食品工程中心
  • 出版日期:2002-02-15 发布日期:2012-02-13

Study of the Factors Affecting The Ex traction of Polysaccharides fromLily

 LIU  Cheng-Mei, FU  Gui-Ming, TU  Zong-Cai, WAN  Yin   

  • Online:2002-02-15 Published:2012-02-13

摘要: 本文通过用L9(33)正交实验对百合多糖提取率的各影响因素进行了实验与分析,并初步确定百合多糖量佳提取工艺条件为:浸提温度95℃、浸提时间2h、固液比1∶5。

关键词: 百合多糖, 提取率, 影响因素

Abstract: this paper studied by orthogonal exp eriment of L9(33)to analyze several factors of affecting isdation con-ditions ofpolysaccharides fromlily,andfofindtheopfimaltechnologicalconditions ofextractionofpoly saccharides from lily as follows:Temperature 95℃Ratio of solid -liquid 1∶5The duration o f time 2h

Key words: Lily -polysaccharide , Extraction , Af fecting factors