摘要
[目的]寻找开发啤特果产业的新途径,提高其附加值。[方法]采用水提醇沉法提取啤特果中的多糖,通过单因素试验和正交试验,以多糖的提取率为评价指标,对影响啤特果多糖提取工艺的因素进行研究。[结果]确定了提取啤特果多糖的最佳工艺参数为温度95℃,料液比1∶2,乙醇浓度67%。在该工艺条件下,啤特果多糖的得率为1.05%。[结论]该研究为开发利用啤特果提供理论依据。
[ Objective] The research aimed to look for a new method of the exploitation of Piteguo industry and improve the attached value. [ Method] Water with ethanol precipitation was used to extract polysaccharides from Piteguo. The effects of different factors on polysaccharides extraction were investigated by single-factor experiments and orthogonal experiments as the extraction rate of polysaccharides as the examinable index. [ Result ] The optimal technological parameters of extracting polysaccharides were as follows ： the extraction temperature of 95 ℃, the sol- id-liquid ratio of 1：2 and ethanol concentration of 67%. Under this condition, the extraction rate of polysaccharides in Piteguo was 1.05 %. [ Conclusion] The research provided the reference for the exploitation of Piteguo.
出处
《安徽农业科学》
CAS
北大核心
2009年第34期17075-17076,共2页
Journal of Anhui Agricultural Sciences
关键词
啤特果
多糖
提取工艺
Piteguo
Polysaccharide
Extraction technics
