硅溶胶-膨润土对不同大蒜多糖提取液的澄清效果  

Optimum parameters for fining extract of garlic polysaccharide by using acidic silica sol and bentonite

作　　者：李颖思[1] 石思迷[1] 刘燕琼[1] 黄雪松[1] 

机构地区：[1]暨南大学食品科学与工程系,广州510632

出　　处：《食品科技》2007年第7期158-161,共4页Food Science and Technology

基　　金：国家自然科学基金项目(30671472);广州市科技局2006年引导项目(2006Z3-E0731)

摘　　要：为了提高大蒜多糖产品的纯度,必须找出经济又快速且适用于工业化生产的澄清方法。实验以透光率、沉淀率、考马斯亮蓝反应为指标,评价不同的pH值、不同酸性硅溶胶和膨润土用量、不同加热顺序与强度、不同可溶性固形物浓度(12%和15%)等因素对大蒜多糖提取液的澄清效果的影响。结果表明,在pH4时,最适于大蒜多糖提取液的澄清,酸性硅溶胶和膨润土的加入量因大蒜多糖提取液可溶性固形物的浓度而异,需要根据具体情况实验确定。这些结果将有益于大蒜多糖工业化生产的澄清工序。Garlic polysaccharide is a new kind of fructan. In order to produce this commercial fructan, the economical and fast method fining the fructan extract was investigated. The acidic silica sol was prepared from the sodium silicate （commercial water glass） by the ion cation exchange resin. The acidic silica sol and the ben- tonite at the different concentrations were added into the garlic polysaccharide extract at the different concentration（12% ＆ 15%）, different pH, different heating intensity. The results shown that when at pH4, the adding quantity of acidic silica sol and the bentonite were 0.2% and 0.1% respectively, the clarifying operation can not only reach a demand of precipitating protein and other impurities but also make up to economical benefit. From these results, it was concluded that obtained parameters could be used for production of the garlic fructan.

关 键 词：大蒜(Allium sativum L.) 多糖 酸性硅溶胶 膨润土 澄清 

分 类 号：TS201.1[轻工技术与工程—食品科学]