摘要
以绿豆皮为原料,研究绿豆皮多糖的提取方法。以多糖得率为指标,比较热水浸提法、超声波法、纤维素酶法对绿豆皮多糖提取的影响。结果表明,热水浸提法的最佳工艺为料液比1:20,提取时间5h,提取温度100℃;超声波法的最佳工艺为料液比1:20,提取时间30min,提取温度50℃,提取功率160W;纤维素酶法提取的最佳工艺为酶用量1.2%,酶解时间100min,酶解温度60℃,pH5.0。3种工艺的多糖得率分别为热水浸提法2.36%、超声波法3.67%、纤维素酶法4.32%。纤维素酶法提取绿豆皮多糖的效果最好。
Using mung bean hull as raw material, the extraction technology of polysaccharides from mung bean hull was studied. Taking the yield of polysaccharides as index, the effect of hot water extraction, ultrasonic extraction and cellulose enzyme extraction on the extraction of polysaccharides were compared. The result showed that the best extracted conditions of hot water extraction were solid-liquid ratio 1：20, time 5 h, temperature 100℃; ultrasonic extraction were solid-liquid ratio 1：20, time 30 min, temperature 50 ℃, the power 160 W; cellulose enzyme extraction were enzyme additive 1.2%, time 100 min, temperature 60 ℃; and pH5.0. The yields of the three process of polysaccharide extraction respectively were hot water extraction 2.36%, ultrasonic extraction 3.67% and cellulose enzyme extraction 4.32%. The cellulose enzyme extraction is the best method of extraction.
出处
《食品科技》
CAS
北大核心
2013年第5期212-216,共5页
Food Science and Technology
关键词
绿豆皮
多糖
提取
mung bean hull
polysaccharides
extraction
