摘要
设计了4因素3水平正交试验研究了黑木耳多糖的提取工艺,以多糖的得率为指标筛选出了黑木耳多糖的最佳提取工艺:微波强度100%、提取温度100℃、提取时间90min、液料比20。提取得到的多糖经脱脂脱蛋白后,以多糖:可溶性淀粉:甜蜜素=1:5:0.05为配方,配制了黑木耳多糖冲剂,通过对冲剂的多糖测定表明,冲剂中的多糖以独立形式存在,未参与反应,可充分发挥黑木耳的保健和调节免疫功能。
Four factors and three levels of the orthogonal experiment was designed to optimize the polysaccharide extraction. The results showed that the parameters of microwave power 100%, temperature 100 ℃, extraction time 90 min and liquid material ratio 20 was the better condition. The extracted polysaccharide after the removal of protein was prepared in the ratio of polysaccharides： soluble starch：sodium cyclamate=1：5：0.05. The content of Auricularia polytricha polysaccharide granule was measured, the results indicate that the granule would be a good functional food.
出处
《食品科技》
CAS
北大核心
2012年第1期186-190,共5页
Food Science and Technology
基金
国家863计划项目(2007AA10Z342)
关键词
黑木耳
多糖
冲剂
制备工艺
Auricularia polytricha
polysaccharide
granule
preparation technique
