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

Abstract

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

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

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