南瓜多糖提取方法研究  

Study on Extraction Methods of Pumpkin Polysaccharide

作　　者：徐雅琴[1] 崔崇士[1] 王洪伟[2] 

机构地区：[1]东北农业大学,哈尔滨150030 [2]西南农业大学,重庆400716

出　　处：《食品工业》2006年第5期45-47,共3页The Food Industry

基　　金：黑龙江省科技攻关计划项目:不同南瓜生物活性物质提取及加工技术研究。任务书编号:GB04B405-03

摘　　要：通过正交试验确定南瓜多糖热水浸提法最佳提取工艺,然后以提取液中多糖含量为指标,对热水浸提法、超声波法和复合酶法提取南瓜多糖进行了比较研究。结果表明,三种方法中复合酶法不仅提取率最高,工艺最简易,而且制得的粗多糖中蛋白质含量低,不需要进行脱蛋白工艺,是较佳的南瓜多糖提取方法。The optimal extracting conditions of hot water extraction of pumpkin polysaccharide were studied through orthogonal test. Taking the content of pumpkin polysaccharide as observation index, comparision among hot water extraction, complex enzymes extraction and ultrasonic extraction was studied, The results showed that complex enzymes extraction had not only the highest polysaccharides extraction percent, but also the easiest process and the best effect,

关 键 词：南瓜多糖 提取方法 

分 类 号：TS201[轻工技术与工程—食品科学]