摘要
对水提法,酶提法,发酵法这3种方法提取的燕麦β-葡聚糖的分子量做了测定比较,并对其各自透皮吸收率做了初步研究。结果表明:3种方法提取的β-葡聚糖分子量大小为:水提法>酶提法>发酵法;3种方法提取的β-葡聚糖都可以透过皮肤,其透过率大小为:发酵法>酶提法>水提法。
This study has made the determination comparison to the three methods that water extraction,enzyme extraction and fermentation to extract the molecular weight of oat β-glucan,and to do a preliminary study on transdermal absorption of rate on each of them.The results showed three ways to extract the β-glucan molecular weight is：water extractionenzyme extractionfermentation.All the methods to extract the β-glucan can penetrate skin,the comparison for their absorption of rate is：fermentation extraction enzyme extractionwater extraction.
出处
《食品科技》
CAS
北大核心
2011年第12期252-256,共5页
Food Science and Technology
基金
北京市科技新星项目(2008B08)
"中青年骨干人才培养计划"项目(PHR20110873)
关键词
燕麦
Β-葡聚糖
分子量
透皮吸收
oat
β-glucan
molecular weight
transdermal absorption
