无花果多糖提取技术研究  

Study on Extraction of Fig Polysaccharides from Fig Pomace

作　　者：王振斌[1] 马海乐[1] 王超[1] 

机构地区：[1]江苏大学生物与环境工程学院,江苏镇江212013

出　　处：《食品科学》2006年第2期174-177,共4页Food Science

基　　金：江苏省农业攻关项目(BE2002336)

摘　　要：以无花果取汁后的残渣为原料,探讨浸提次数、时间、料液比和温度对多糖得率的影响,在单因素试验的基础上,通过正交试验确定最佳提取工艺条件。结果表明:在试验范围内,最佳提取温度为100℃,在此温度下提取次数对多糖提取率影响最大,其次为料液比,提取时间的影响最小。无花果多糖提取的最优条件为提取温度100℃,料液比1:12,浸提2次,每次浸提3h,其水溶性多糖提取率达8.52%。In this paper fig polysaccharides extracting method from fig pomace after being processed was studied. The single factor tests results showsed that more fig polysaccharides were obtained when the extraction temperature went up and extraction rate increased at the fist stage and then dropped according to the extraction frequency concerned. The extraction times should be less than 3. The extraction hot water would be 15 times weight more than that of fig pomace. Orthogonal tests showed the optimum extraction parameters were as follows： 100℃, 120min, add 15 times weight of hot water and 2 times extraction. Under this extract method the fig pomace polysaccharides extraction rate is 8.52%.

关 键 词：无花果 多糖 提取 

分 类 号：S681.9[农业科学—观赏园艺]