摘要
多糖具有多种生物活性,是一种天然的功能性成分。它在食品中的应用十分广泛,可以用于抑制脂类氧化和稳定酸性饮料中的蛋白质,并可以作为食品中的乳化成分。文章综述了多糖提取的研究进展,着重描述了包括溶剂浸提法、酶法、超声波辅助提取法、微波辅助提取法和超临界流体萃取法在内的五种提取技术,其中,溶剂浸提是这些提取方法的基础,微波提取法能够得到比较高的萃取率,而超临界流体萃取技术可以得到比较高纯度的多糖。
Polysaccharides are natural functional components which had several unparalleled bioactivities. They can also improve the food characteristics, such as the inhibitory effects on the oxidation of lipids, the effects on the stability of the milk protein under acidic conditions, and emulsifying properties of polysaccharides. Polysaccharide can be widely used in the food industry as a food additive because of those favorable properties. This paper reviewed advances in extraction techniques for polysaccharides, which include solvent exaction, enzyme extraction, ultrasonic-assisted extraction, microwave-assisted extraction and supercritical fluid extraction. The latter four extraction techniques are more sophisticated than solvent extraction which is the basic among all extraction techniques. And the extracting rates of those techniques are higher than that of solvent extraction more or less. The microwave -assisted extraction is brought into prominence because of its higher extracting rate. And the supercritical fluid extraction stands out for the purer polysaccharides acquiring. But the extracting principle is the same that water soluble polysaccharide could dissolve in water.
出处
《食品工业科技》
CAS
CSCD
北大核心
2007年第2期248-250,共3页
Science and Technology of Food Industry
基金
广东省自然科学基金博士科研启动基金(4300456)
教育部留学回国人员科研启动基金资助项目
关键词
多糖
提取
功能性成分
polysaccharide
extracting
functional components
