摘要
研究溶剂水类型、沙枣颗粒形态、浸提温度、溶剂倍数及浸提时间等对于新疆喀什产的沙枣(Elaeagnusan-gustifoliaL.)可溶性固形物浸提速度的影响。结果表明:选用不同类型的溶剂水对于沙枣可溶性固形物浸提时的糖度变化没有显著差异;沙枣的不同颗粒形态在浸提时糖度变化差异不显著;不同浸提温度的糖度均数间差异极为显著,温度越高,浸提速率越高,90℃时糖度在80min时就达到最大值,70℃时糖度在110min时达到最大值,50℃时糖度在120min时才达到最大值;以不同的溶剂倍数在浸提沙枣可溶性固形物时,糖度变化速度存在差异,溶剂倍数相差越大,这种差异越显著。
The influence of water types, fruit shapes or sizes, extraction temperature, solvent multiple and extraction time, on the extracting soluble solid from the Russian-olive（ Elaeagnus angustifolia L.）in Xinjiang Kashgar was studied. The results showed that water types, and fruit shapes and sizes had no significant influence on the extracting soluble solid concentration （sugar content）; and extracting temperature, time and solvent multiples had extremely significant influence on extract sugar content. The higher the extracting temperature, the faster the rate of extraction. At 90 ℃, 70 ℃ and 50 ℃, the needed time is 80 min, 110 min and 120 min respectively when the extracting soluble solid concentration reached the peak value.
出处
《食品研究与开发》
CAS
北大核心
2008年第11期56-60,共5页
Food Research and Development
关键词
沙枣
可溶性固形物
浸提
Russian-olive
soluble solid
extract
