食品研究与开发
食品研究與開髮
식품연구여개발
FOOD RESEARCH AND CEVELOPMENT
2013年
13期
26-28,40
,共4页
郭卫芸%刘海英%白玉敏%杨公明
郭衛蕓%劉海英%白玉敏%楊公明
곽위예%류해영%백옥민%양공명
油菜花粉%多糖%反复冻融%提取
油菜花粉%多糖%反複凍融%提取
유채화분%다당%반복동융%제취
rapeseed pollen%polysaccharides%repeated freezing and thawing method%extracting
通过对加水量、冻结时间、解冻温度、冻融次数等进行单因素试验及正交试验，验证反复冻融法对油菜花粉中多糖的辅助提取效果，确定最佳处理条件为：加水量40 mL/100 g，冻结时间4 h，解冻温度80℃，冻融次数2次，在此条件下，油菜花粉可溶性多糖溶出率可达到21.79%。
通過對加水量、凍結時間、解凍溫度、凍融次數等進行單因素試驗及正交試驗，驗證反複凍融法對油菜花粉中多糖的輔助提取效果，確定最佳處理條件為：加水量40 mL/100 g，凍結時間4 h，解凍溫度80℃，凍融次數2次，在此條件下，油菜花粉可溶性多糖溶齣率可達到21.79%。
통과대가수량、동결시간、해동온도、동융차수등진행단인소시험급정교시험，험증반복동융법대유채화분중다당적보조제취효과，학정최가처리조건위：가수량40 mL/100 g，동결시간4 h，해동온도80℃，동융차수2차，재차조건하，유채화분가용성다당용출솔가체도21.79%。
Rapeseed pollen was taken as the main raw material and repeated freezing and thawing method was adopted to break the wall of the pollen. The effects on the wall-broken of the rapeseed pollen made by the water content, freeze time, defrosting degree, freezing-thawing times was studied. Through the orthogonal test, the water content was 40 mL/100 g, the freeze time was 4 hours, the defrosting was 80℃, the freezing-thawing was twice. Under the optimal conditions, the dissolving rate of soluble polysaccharide of the rapeseed pollen was 21.79%.
