摘要
采用超声波法辅助提取蓝莓中多糖。通过正交试验分析,得到了粗多糖提取的最佳工艺条件:提取时间40min,提取温度50℃,超声波功率80W;在此条件下,蓝莓鲜果多糖的得率为2.335%。比较了3种脱蛋白的方法,结果表明酶解和三氯乙酸-正丁醇法结合法蛋白脱除率较高,可达95.32%,多糖的保留也较好,接近80%,并且操作方便简单,是较好的脱蛋白方法。
Ultrasonic treatment was used to extract polysaccharides from blueberry. The optimal extraction processing parameters were optimized by orthogonal experiments to be extraction time of 40 min, extraction temperature of 50 ℃ and ultrasonic power of 80 W. Under the optimal extraction conditions, the yield of polysaccharides from blueberry was 2.34%. Three methods for removing protein from crude polysaccharides extracted from blueberry were compared. Results indicated that the combinatorial method between enzymatic hydrolysis and trichloroacetic acid-n-butanol was better than the single method for protein removal rate of 95.32%. In contrast, the retention rate of polysaccharides was more than 80%. The method was simple and suitable to remove protein in polysaccharides from blueberry.
出处
《食品科学》
EI
CAS
CSCD
北大核心
2010年第22期134-138,共5页
Food Science
基金
辽宁省科技厅项目(1102-01082609001)
关键词
蓝莓
多糖
超声波提取
脱蛋白
blueberry
polysaccharide
ultrasound-assisted extraction
protein removal
