树莓中多糖提取工艺的研究  

Study on the extraction technology of polysaccharide from bramble

作　　者：王象欣[1] 徐雅琴[1] 

机构地区：[1]东北农业大学理学院应化系,哈尔滨150030

出　　处：《食品科技》2007年第5期107-109,共3页Food Science and Technology

基　　金：东北农业大学2005年大学生科技创新项目(200520012)

摘　　要：试验研究了热水法提取树莓多糖的最佳工艺,利用L9(33)正交试验,研究了温度、时间、物液比对树莓中多糖提取率的影响,结果表明:温度是影响多糖提取率的主要因素,最佳工艺为温度100℃、提取时间60min、物液比为1:10,多糖的提取率在3.44%到5.70%之间波动。The optimal extracting conditions of hot water extraction of Bramble polysaccharide were studied through orthogonal test of L9（3^3）, the effects of three factors like temperature, extraction time and material ratio on the content of polysaccharides were investigated. The results showed that the effect of temperature was the significant factor, the optimum conditions to extract polysaccharides were at 100℃, for 1 hour and material ratio of 1：10, and the content of polysaccharides was between 3.44% and 5.70%.

关 键 词：树莓 多糖 提取工艺 

分 类 号：TS201.1[轻工技术与工程—食品科学]