食品科学 ›› 2007, Vol. 28 ›› Issue (9): 308-311.
• 工艺技术 • 上一篇 下一篇
杜晓平, 郑明珠, 刘景圣
出版日期:
发布日期:
DU Xiao-Ping, ZHENG Ming-Zhu, LIU Jing-Sheng
Online:
Published:
摘要: 本实验利用超声波破壁技术提取松花粉中多糖物质,确定了其最佳工艺参数为:超声功率400W、固液比1:12、超声时间10min、浸提温度80℃;并采用Sevag法纯化松花粉多糖,经三次除蛋白后松花粉多糖的得率达18.54mg/g,比直接热水提取法提高了2.02倍。
关键词: 松花粉, 多糖, 超声波, 破壁
Abstract: The technology of ultrasonic dilapidating walls was used to extract pine pollen polysaccharides and the optimum parameters were obtained:ultrasonic power 400 W,solid to liquid ratio 1:12,ultrasonic time 10min,extracting temperature 80 ℃.Protein was removed 3 times to pure polysaccharides by the Sevag.The extraction yield of polysaccharides is 18.54 mg/g under the condition of optimum parameters and increased 2.02 times compared with water extraction.
Key words: pine pollen, polysaccharides, ultrasonic, dilapidating walls
杜晓平, 郑明珠, 刘景圣. 超声波破壁提取松花粉多糖的工艺研究[J]. 食品科学, 2007, 28(9): 308-311.
DU Xiao-Ping, ZHENG Ming-Zhu, LIU Jing-Sheng. Research on Extraction of Pine Pollen Polysaccharides by Ultrasonic Dilapidating Walls[J]. FOOD SCIENCE, 2007, 28(9): 308-311.
0 / / 推荐
导出引用管理器 EndNote|Ris|BibTeX
链接本文: https://www.spkx.net.cn/CN/
https://www.spkx.net.cn/CN/Y2007/V28/I9/308