摘要
对大枣多糖提取及纯化工艺条件进行了研究。结果表明 ,大枣多糖最佳提取工艺为大枣∶水 (g∶mL) =1∶2 0 ,90℃ ,pH为 8时浸提 2h ,多糖浸提率可达 3 5 %。蛋白质去除最佳工艺为 ,pH 8,胰蛋白酶用量 1 2 0 0U/g,时间 2h ,温度 3 7℃ ,蛋白去除率可达 98 6%。
The optimal conditions for extraction and purification of polysaccharide from Jujube were studied in this paper. The optimal parameters are as follows: the ratio of water to raw material being 20, extraction temperature being controlled at 90℃, pH being adjusted to 8, the time of extraction being 2 hours. Under this condition, the extraction rate was 3.5%. The process for removing residual protein was studied and optimized. The optimal conditions included pH being controlled at 8, Trypsin usage level at 1 200?Ug. The rate of purification reached 98.6%.
出处
《食品与发酵工业》
CAS
CSCD
北大核心
2004年第11期127-129,共3页
Food and Fermentation Industries
基金
陕西省教育厅重点科研项目 (No .0 3JS0 2 7)
