CAJ | 학술논문

对黑莓果酒生产过程中产生的黑莓渣进行多糖提取研究,为黑莓副产物的综合开发利用提供理论依据。以多糖的提取率为考察指标，采用单因素试验和均匀设计试验，来优化黑莓渣中多糖的最佳提取工艺。结果表明，黑莓渣多糖的最佳提取工艺条件为复合纤维素酶用量2%，液料比26∶1，超声时间32 min，提取温度42℃，在此工艺条件下多糖的提取率为4.4%。
대흑매과주생산과정중산생적흑매사진행다당제취연구,위흑매부산물적종합개발이용제공이론의거。이다당적제취솔위고찰지표，채용단인소시험화균균설계시험，래우화흑매사중다당적최가제취공예。결과표명，흑매사다당적최가제취공예조건위복합섬유소매용량2%，액료비26∶1，초성시간32 min，제취온도42℃，재차공예조건하다당적제취솔위4.4%。
The extraction of polysaccharides from blackberry residue in blackberry wine production was studied in order to provide theoretical basis for the comprehensive development and utilization of blackberry by-products. The extraction rate of polysaccharides was used as the in-dex and single factor test and uniform design test were adopted to optimize the extraction conditions as follows:the use level of complex cellu-lase was 2%, liquid-solid ratio was 26∶1, ultrasonic time was 32 min and extraction temperature at 42. Under the above conditions, the extrac-tion rate of polysaccharides was 4.4%.