碱法提取南瓜多糖的研究  

作　　者：向东[1] 赖凤英[1] 梁平[1] 

机构地区：[1]华南理工大学食品与生物工程学院,广州510640

出　　处：《食品工业科技》2004年第11期120-122,共3页Science and Technology of Food Industry

摘　　要：NaOH提取南瓜多糖,电子显微镜显示,碱处理对致密的新鲜南瓜组织有疏松作用。用正交法对提取工艺进行了优化,结果表明,提取温度80℃,提取时间2h,液固比5∶1,NaOH浓度0.4mol/L时为最优的工艺条件。Pumpkin polysaccharide has been extracted with sodium-hydroxide method. The electronic microscope shows that structure of fresh pumpkin cell tissue has been loosened by sodium hydroxide treatment. The technological parameter of the extraction was determined by orthogonal test and the results revealed that at 80℃, 2 hour treatment, ration of solid to liquor at 5 and concentration of NaOH at 0.4mol/L are optimum technological conditions.

关 键 词：南瓜多糖 提取 正交法 

分 类 号：TS255.1[轻工技术与工程—农产品加工及贮藏工程]