摘要
采用过氧化氢氧化色素脱色对枸杞提取物进行脱色。结果表明:100mg枸杞提取物在温度为90℃、pH值为9和过氧化氢添加量为6.00mL条件下,脱色时间为15min,多糖保留率为59.16%。
Wolfberry extracts were Meached by hydrogen peroxide. Resuhs showed that polysaccharide retention rate of 100rag wolfberry extract was 59.16% at a temperature of 90℃, pH 9.0, hydrogen peroxide dosage 6.00mL, and bleaehing time 15min.
出处
《粮油加工（电子版）》
2014年第3期69-70,74,共3页
Machinery for Cereals Oil and Food Processing Main Contents
关键词
枸杞提取物
过氧化氢
脱色
Wolfberry Extract, Peroxide, Bleaching
