福建水产
福建水產
복건수산
JOURNAL OF FUJIAN FISHERIES
2014年
3期
205-210
,共6页
海带%多糖%甘露醇
海帶%多糖%甘露醇
해대%다당%감로순
Laminaria japonica%polysaccharides%mannitol
以海带作为原料，通过单因素试验和正交试验，研究了盐酸和柠檬酸质量分数、提取温度、提取时间、固液比对海带汁中多糖和甘露醇提取率的影响。试验结果最适提取条件为：提取液为1.0%盐酸、提取温度为100℃、固液比为1：30、提取时间4 min。在此条件下对海带多糖和甘露醇进行提取得到多糖质量浓度为3.464 mg/g、甘露醇为152.963 mg/g。
以海帶作為原料，通過單因素試驗和正交試驗，研究瞭鹽痠和檸檬痠質量分數、提取溫度、提取時間、固液比對海帶汁中多糖和甘露醇提取率的影響。試驗結果最適提取條件為：提取液為1.0%鹽痠、提取溫度為100℃、固液比為1：30、提取時間4 min。在此條件下對海帶多糖和甘露醇進行提取得到多糖質量濃度為3.464 mg/g、甘露醇為152.963 mg/g。
이해대작위원료，통과단인소시험화정교시험，연구료염산화저몽산질량분수、제취온도、제취시간、고액비대해대즙중다당화감로순제취솔적영향。시험결과최괄제취조건위：제취액위1.0%염산、제취온도위100℃、고액비위1：30、제취시간4 min。재차조건하대해대다당화감로순진행제취득도다당질량농도위3.464 mg/g、감로순위152.963 mg/g。
In this experiment, Laminaria japonica as raw material was used to study the factors affecting the leach rate of polysaccharides and mannitol, including hydrochloric acid and citric acid content, temperature, time, solid-liquid ratio. Single factor and orthogonal experiments were done to determine the best leach con-ditions which was found as 1. 0% HCl, 100℃, 4 mins and at solid-liquid ratio of 1:30. Under this condi-tion we obtained 3. 464 mg/g polysaccharides and 152. 963 mg/g mannitol.
