摘要
以板栗仁为原料,分别采用水提取法、酶辅助法、微波辅助法提取板栗仁多糖。在单因素实验的基础上进行正交设计,分别研究3种方法对板栗仁多糖的提取得率。结果表明,微波辅助法的提取得率最高,为9.34%;其次是酶辅助法,为7.36%;水提法最低,为6.24%。采用SPSS软件分析,结果显示,3种方法提取得率之间存在显著差异。
Chestnut polysaccharide was extracted by water extraction method, enzyme-assisted method, and microwave-assisted method. According to single factor experiments, the orthogonal design was used to optimize the polysaccharide extraction process. The results showed that microwave-assisted extraction has the highest yield （ 9. 34%） , followed by enzyme-assisted method （ 7. 36%） and water extraction method （6. 24%） . Analysis results by SPSS software showed that the extraction yields of the three meth-ods had significant differences.
出处
《食品科学技术学报》
CAS
2016年第6期53-59,共7页
Journal of Food Science and Technology
基金
湖北省教育厅科学技术研究计划优秀中青年人才项目(Q20121511)
关键词
板栗仁
多糖
水提取法
酶辅助法
微波辅助法
chestnut fruit
polysaccharide
water extraction method
enzyme-assisted method
micro-wave-assisted method
