摘要
目的:探讨不同粉碎工艺对黑木耳多糖溶出效果的影响。方法:采用超微粉碎法和普通机械法两种不同的粉碎工艺,获得粗粉、中粉、细粉及极细粉4种级别的黑木耳粉体,研究粉碎粒度对黑木耳细胞表面破裂以及黑木耳多糖溶出量的影响。结果:粉体粒度越小,细胞表面破裂程度越大,黑木耳多糖的溶出量越多。当粉体粒度达到极细粉(35μm)级时多糖溶出量是粗粉(40目)的3.96倍。原料粒度对多糖溶出率有影响。结论:本研究为黑木耳资源的深度开发利用提供理论依据。
Objective：To probe into the influence of the pulverization technology to the dissolving-out effect of Auricularia auricula polysaccharide（APS）.Method：Four different particle size Auricularia auricula powder was gained by two different pulverization technology,that is,the superfine pulverization technology and the mechanical pulverization,respectively.The influence of the particle size to the dissolved amount of APS were studied.Result：The results showed that there is a great variation in different pulverization technology to the dissolved amount of APS under the optimized extraction condition,and as the particle size is smaller,the more is the dissolved amount of APS,while there was the different effect to the dissolved rate of APS on the different particle size.Conclusion：The experimental basis was provided for the deep exploitation and utilization of Auricularia auricula by this research.
出处
《中国食品学报》
EI
CAS
CSCD
北大核心
2010年第6期150-154,共5页
Journal of Chinese Institute Of Food Science and Technology
基金
浙江省科技厅重点项目(2007C22086)
浙江省自然科学基金项目(Y3100539)
关键词
黑木耳多糖
粉碎工艺
粒径
溶出率
Auricularia auricular polysaccharide
pulverization technology
particle size
dissolved rate
