摘要
研究了传统水浸提法提取芦荟多糖的最佳工艺,并和超声波破碎浸提法提取芦荟多糖的工艺进行了比较,两者最终提取率相差不大,后者所用时间小于前者。
The optimum conditions for extraction of polysaccharide from aloe leaves by water were studied. Ultrasound was used in such process. Amount of crude aloe polysaccharide obtained showed little difference between the process with and without ultrasound. The process with ultrasound cost less time.
出处
《食品科技》
CAS
北大核心
2001年第6期23-24,共2页
Food Science and Technology
