采用微波技术提取海带多糖的工艺研究  

EXTRACTING POLYSACCHARIDES OF LAMINARIN JAPONICA BY MICROWAVE

作　　者：高梦祥[1] 刘恒蔚[1] 宗明远[1] 

机构地区：[1]长江大学生命科学学院,湖北荆州434025

出　　处：《食品研究与开发》2006年第8期69-72,共4页Food Research and Development

摘　　要：在单因素试验的基础上,采用正交试验,研究了乙醇用量、微波功率、浸提时间、固液比、pH值等因素对海带多糖提取量的规律,得出了海带多糖提取工艺的最佳参数组合为:以水为提取剂,微波功率为400W,提取时间为7min,固液比为1∶90(g/mL),pH值为8.0。在此条件下海带多糖的提取量为71.66mg/g。The common Laminarinjaponica was used in the test. The single experimental factor, such as microwave power, microwave treating time, ratio of solid and liquid and pH of distilling liquid, was studied.Then, the optimum parameters were obtained by orthogonal test at microwave power 400 W, microwave treating 7 min, the rabio of solid and liquid 1：90 （g/mL）, pH 8.0. The yielding rate is 71.66 mg/g at the condition of optimum parameters.

关 键 词：海带 多糖 微波 浸提 

分 类 号：TS254[轻工技术与工程—水产品加工及贮藏工程]