摘要
对溶剂浸提，反复冻融，超声波处理，磷酸处理和酶解技术对螺旋藻粉的增溶效果进行了比较。发现以反复冻融浸提，其渣再酶解处理为最佳增溶方法。
The paper studied the Solubilizing effect of solvent extraction, freeze thawing, ultrasonication, phosphoric acid treating and enzymatic hydrolysis on Spirulina dried Powder. Reach the Conclusion that the freeze thawing extraction, and Centrifugation, and then enzymatic hydrolysis of the filter residue is the optimum solubilization methot.
出处
《食品科学》
EI
CAS
CSCD
北大核心
1998年第12期7-9,共3页
Food Science
关键词
螺旋藻粉
增溶技术
溶剂浸提
超声波
磷酸
酶解
Spirulina dried powder
Solubilization technology
Solvent extraction
Freeze thawing
Ultrasonication
Phosphoric acid
Treating enzymatic hydrolysis
