摘要
研究不同的提取温度、提取时间和pH值对薏米多糖提取得率影响。研究结果表明:浸提温度为100℃,提取pH值为5.2,浸提时间4 h为最佳提取工艺。
The influence of extraction temperature, time and pH on the yield of active polysaccharides
from barley were investigated. The results showed the optimum conditions for the extraction process
as follows: temperature 100℃, pH5.2 and time 4 h.
出处
《粮食与油脂》
2004年第10期24-25,共2页
Cereals & Oils
关键词
薏苡仁
活性多糖
功能性食品
coix lachryma-jobi kernel
active polysaccharides
function food
