摘要
研究了提取枸杞多糖的酶种类以及pH值、提取温度、提取时间、酶添加量对枸杞多糖得率的影响,并且确定了最佳提取条件。采用烘箱自氧化法研究了枸杞多糖对油脂的抗氧化性能。实验结果表明,混合酶提取效果最好,最佳提取条件:pH5.0,提取温度50℃,添加0.1%的酶,提取2h;枸杞多糖对油脂有一定的抗氧化性能,而且对动物油的抗氧化性优于植物油。
The optimal enzyme of extracting Ch.Woffberry polysaccharide was studied.The effect of pH, temperature, time and adding dose of enzyme on extracting rate was discussed and the optimal extracting condition was confirmed.The antioxidation of Ch.Wolfberry polysaccharide to oil was studied using oven autoxidation. The experimental results showed that using compound enzyme to extract Ch.Wolfberry polysaccharide could achieve the optimal effect. The following： adding 0.1% enzyme at 50 ℃ with pH 5.0 for 2 h. polysaccharide to fat stronger than vegetable oil. optimal technics parameters were as The antioxidation of Ch. Wolfberry
出处
《食品研究与开发》
CAS
北大核心
2007年第4期80-82,共3页
Food Research and Development
关键词
枸杞多糖
酶
抗氧化
Ch. Wolfberry polysaccharide
enzyme
antioxidation
