摘要
本文对超滤法生产银耳多糖工艺进行研究。银耳多糖是大分子物质,在小试基础上,探讨银耳多糖的提取条件,优化工艺参数,在超滤分离纯化、浓缩银耳多糖过程中,物料的不同温度、pH、操作压力对超滤效果的影响。结果表明:超滤法生产的银耳多糖,其产品的纯度、产率、单位时间的产量都有大幅度的提高。
This paper studies the technique of producing polysaccharide ofwhne fungus by ultrafiltration.lt is a macromolecule. Based on phmary experiment, the recovery conditions and optimum parameters are studied.During the process of separation,puri6cation and concentration, the effects of various material temperature. PH and operation pressure on the result of ultrafiltration are also studied. The resun shows the product purity. Productivity and product output per unit time are large improved.
出处
《四川食品与发酵》
2003年第1期34-37,共4页
Sichuan Food and Fermentation
关键词
超滤生产
银耳多糖
工艺优化
产品质量
提取
polysacchahdeofwhnefungus
ultrafiltration
separationpurincation.
