食品研究与开发
食品研究與開髮
식품연구여개발
FOOD RESEARCH AND CEVELOPMENT
2013年
1期
39-43
,共5页
莲雾%多糖%微波%提取
蓮霧%多糖%微波%提取
련무%다당%미파%제취
lotus fog%polysaccharide%microwave%extraction
利用微波从莲雾中提取莲雾多糖,通过单因素试验和L9(34)正交试验研究了微波浸提时间、微波的功率、料液比、以及微波浸提次数对莲雾多糖含量的影响.试验的结果表明:莲雾多糖最佳提取条件为浸提时间120 s、微波功率为80%、料液比1∶40(g/mL)、浸提次数3次,其中浸提次数是最主要影响因素.其次是功率和料液比,浸提时间对提取的影响相对小些.
利用微波從蓮霧中提取蓮霧多糖,通過單因素試驗和L9(34)正交試驗研究瞭微波浸提時間、微波的功率、料液比、以及微波浸提次數對蓮霧多糖含量的影響.試驗的結果錶明:蓮霧多糖最佳提取條件為浸提時間120 s、微波功率為80%、料液比1∶40(g/mL)、浸提次數3次,其中浸提次數是最主要影響因素.其次是功率和料液比,浸提時間對提取的影響相對小些.
이용미파종련무중제취련무다당,통과단인소시험화L9(34)정교시험연구료미파침제시간、미파적공솔、료액비、이급미파침제차수대련무다당함량적영향.시험적결과표명:련무다당최가제취조건위침제시간120 s、미파공솔위80%、료액비1∶40(g/mL)、침제차수3차,기중침제차수시최주요영향인소.기차시공솔화료액비,침제시간대제취적영향상대소사.
@@@@This experiment is to extract the lotus fog polysaccharide from the lotus fog with the microwave assisted. Through the single factor test and L9 (34) orthogonal experiment, we make a test about the time of lixiviation in the microwave, the microwave power, the ratio of the material fluid as well as the influence of the number of times of the lixiviation to the lotus fog polysaccharide content. The result of experiment indicated that the optimum time of lixiviation in the microwave is 120 s . The power of microwave is 80%. The ratio of the material fluid is 1∶40 (g/mL) and the number of times is 3. Compared above all of them, the most major effect factor is the number of times. Next is the power and the ratio of the material fluid, while the time of lixiviation in the microwave is the least.
