食品科学 ›› 2007, Vol. 28 ›› Issue (5): 103-106.
• 工艺技术 • 上一篇 下一篇
田龙, 王庆林, 阚云超, 王云, 褚学英
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TIAN Long, WANG Qing-Lin, HAN Yun-Chao, WANG Yun, CHU Xue-Ying
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摘要: 采用氯磺酸-吡啶法合成猕猴桃果水溶性多糖硫酸酯,以取代度为指标,采用L9(34)正交设计对试剂比例、反应温度和反应时间进行优选。结果表明:吡啶和氯磺酸比例2∶1,反应温度45℃,反应时间为3h为比较适宜的工艺条件。
关键词: 猕猴桃, 多糖硫酸酯, 正交试验
Abstract: Polysaccharide in Actinidia chinensis fruit was sulfated with chlorsulfonic acid-pyridine.Reagent proportion,reaction temperature,and reaction time were selected with substitution degree and yield as index by L9(34)orthogonal design.The results showed that the optimum conditions are:volume ratio of pyridine and chlorine sulfonic acid 2:1,reaction temperature 45℃, reaction time 3 h.
Key words: Actinidia chinensis, sulfated polysaccharide, orthogonal test
田龙, 王庆林, 阚云超, 王云, 褚学英. 正交试验优化猕猴桃果水溶性多糖硫酸酯化条件的研究[J]. 食品科学, 2007, 28(5): 103-106.
TIAN Long, WANG Qing-Lin, HAN Yun-Chao, WANG Yun, CHU Xue-Ying. Study on Optimizing Water-soluble Actinidia chinensis Fruit Polysaccharide Sulfate Conditions by Orthogonal Test[J]. FOOD SCIENCE, 2007, 28(5): 103-106.
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