摘要
目的:对常规法提取紫菜多糖的工艺进行优化;方法:L16(44)正交试验及方差分析;结果:影响紫菜多糖热水提取的主要因素为醇沉浓度,其次是浸提时间,再次是浸提温度和料液比;结论:常规法提取紫菜多糖的优选方案为浸提温度80℃、浸提时间1.5h、料液比1:20、醇沉浓度90%。
Objective： optimizing technics of extracting polysaccharide by general method from Porphyra haitanensis. Method： L16（4^4） quadrature enhancing experiment. Result： the concentration of alcohol was the main factor which effected the extracting rate of Porphyra haitanensis polysaccharide, extracting time was the secondly factors, then was the extracting temperature and ratio of material with liquid. Conclusion： the prime technics was as follows： concentration of alcohol 60%, time 1.Sh, temperature 80℃ and the ratio of material with liquid 1：50.
出处
《食品科学》
EI
CAS
CSCD
北大核心
2006年第12期524-526,共3页
Food Science
关键词
坛紫菜
多糖
提取工艺
优化
Porphyra haitanensis
polysaccharide
extracting technics
optimizing
