大蒜多糖提取液的澄清条件研究  

Fining conditions for the extracted liquid of garlic polysaccharide

作　　者：黄雪松[1] 李存芝[1] 冉艳红[2] 

机构地区：[1]暨南大学食品科学与工程系,广州510632 [2]暨南大学生物工程系,广州510632

出　　处：《食品科技》2006年第6期55-58,共4页Food Science and Technology

基　　金：国家高新技术研究发展计划委员会专项(2001AA248021)

摘　　要：为了获得澄清透明的大蒜多糖提取液用以生产大蒜多糖,采用不同的pH、不同的澄清剂及其用量等条件处理大蒜多糖提取液。结果表明:在pH为4的条件下,澄清时单宁和明胶用量为0.04%和0.02%,或膨润土、明胶和明矾用量比为0.1%0∶.01%0∶.015%2种方法,均获得了澄清透明的大蒜多糖溶液。该结果可用于大蒜多糖的工业化生产。To fine the extracted liquid of the garlic （Allium sativum L.） polysaccharide, it is observed that the pH value and different clearing agents with their usage affected the fining. The results show that the best fining effects are obtained at pH 4 with 0.04% tannin and 0.02% glutin, or with the ratE of bentonite, glutin alum is 0.1%, 0.01%, 0.015%. These results could be used in the production of garlic polysaccharide.

关 键 词：大蒜 多糖 澄清 

分 类 号：TS255.36[轻工技术与工程—农产品加工及贮藏工程]