摘要
采用食品安全国家标准方法测定不同来源辣木籽中多糖、矿物质等营养成分含量。通过单因素试验和正交试验,研究乙醇体积分数、料液比、提取温度、提取时间等不同因素水平对辣木籽中多糖得率的影响。结果表明,辣木籽富含脂肪、蛋白质、多糖及矿物元素;辣木籽多糖提取影响因素主次关系为料液比>提取时间>提取温度>乙醇体积分数;辣木籽多糖提取工艺最佳条件为:乙醇体积分数70%、料液比1︰20(g/mL)、提取温度70℃、提取时间75 min。
Nutritional contents of polysaccharides and minerals,etc.in Moringa seeds from different sources were determined by national food safety standard method.The effects of different factors such as ethanol volume fraction,material-liquid ratio,extraction temperature and extraction time on the yield of polysaccharides in Moringa seeds were studied through single-factor experiments and orthogonal experiments.The results showed that Moringa seeds were rich in fats,proteins,polysaccharides and minerals;The primary and secondary relationships influencing the extraction factors of Moringa seeds polysaccharides were that material-liquid ratio>extraction time>extraction temperature>ethanol volume fraction;The optimum condition for the extraction process of Moringa seed polysaccharides was ethanol volume fraction 70%,material-liquid ratio 1︰20(g/m L),extraction temperature 70℃,and extraction time 75 min.
作者
余芳
杨爱萍
石雪萍
葛伟丽
王娇
蒋彩云
YU Fang;YANG Aiping;SHI Xueping;GE Weili;WANG Jiao;JIANG Caiyun(School of Health Science,Jiangsu Institute of Commerce,Nanjing 211168;Research and Exploder Center of Food Safety Project of Jiangsu Province,Nanjing 211168)
出处
《食品工业》
CAS
北大核心
2020年第11期82-85,共4页
The Food Industry
基金
江苏经贸职业技术学院院级课题(JSJM19003)
江苏省大学生创新创业计划项目(2018120470010Y)。
关键词
辣木籽
营养成分
多糖
提取工艺
Moringa seeds
nutritional contents
polysaccharides
extraction technology
