摘要
为优化橄榄多糖的热水浸提工艺条件。以橄榄为原料,采用热水浸提法提取橄榄中的多糖,研究不同因素(料液比、浸提温度、提取时间、提取次数)对橄榄多糖提取率的影响,在单因素试验的基础上,选择3个主要影响因素(料液比、提取温度、提取时间)进行正交试验,并通过正交试验确定橄榄多糖的最佳提取工艺条件。结果表明,热水浸提法提取橄榄多糖的最佳工艺条件为:料液比1:8,温度100℃,时间3.5 h,浸提2次,多糖提取率可达7.10%。实验结果为确定橄榄多糖的热水浸提工艺提供了实验依据。
To seek out the optimal water-extracting technology of polysaccharides from Canarium album Lour.Raeusch.The paper was to study an optimal procedure of polysaccharides from Canarium album Lour.Raeusch consisting of hot water extraction.A series of single factor experiment were conducted to investigate effects of solid/liquid ratio,extraction temperature,extraction time,extraction times on Canarium album Lour.Raeusch polysaccharides yield.On the basis of this,three main affect factors,including solid/liquid ratio,extraction temperature,extraction time were optimized for maximizing Canarium album Lour.Raeusch polysaccharides yield.Using a orthogonal array design.The results showed that the optimal preparation procedure of Canarium album Lour.Raeusch polysaccharides consisted of solid/liquid ratio of 1：8,the extraction temperature at 100℃ with 3.5 h,the yield of Canarium album Lour.Raeusch polysaccharides was 7.10%.These extraction process was feasible,and the experiment result could provide basic and instruction data for the ascertainment of water extraction technology of Canarium album Lour.Raeusch polysaccharides.
出处
《中国农学通报》
CSCD
2012年第9期276-280,共5页
Chinese Agricultural Science Bulletin
基金
国家科技支撑计划项目"台湾果树新品种与品质控制新技术引进创新研究"(2007BAD07B01)
关键词
橄榄
热水浸提
多糖
优化
Canarium album Lour.Raeusch
hot water extraction
polysaccharides
optimal
