摘要
本实验对芦柑皮中水溶性多糖的提取条件进行了研究,通过单因素试验和正交试验,研究了料液比、温度、时间对多糖提取率的影响。结果表明:温度是影响多糖提取率的最关键因素;芦柑皮中水溶性多糖的提取条件最佳条件为:料液比1:20,温度95℃,时间2h,在最佳提取条件下,芦柑皮的多糖提取率为4.99%。
Based on single factor test and orthogonal test design, the effects of solid-liquid ratio, temperature and time on the extraction rate of water soluble polysaccharides from citrus skin were investigated. The results showed that temperature is the key factor affecting the extraction rate, and the optimal extraction temperature, time and solid-liquid ratio are 95 ℃, 2 h and 1:20, respectively. Under these conditions, the extraction rate is 4.99%.
出处
《食品科学》
EI
CAS
CSCD
北大核心
2009年第6期117-119,共3页
Food Science
基金
黑龙江农垦总局课题项目(HNKXIV-06-06-04)
关键词
芦柑皮
水溶性多糖
提取条件
citrus skin
water soluble polysaccharide
extraction condition
