椰花汁多糖醇沉工艺的研究  

Study on purification technology of polysaccharides from coconut inflorescence sap

作　　者：郑亚军[1] 

机构地区：[1]中国热带农业科学院椰子研究所,文昌571339

出　　处：《食品科技》2010年第1期105-108,共4页Food Science and Technology

基　　金：海南省自然科学基金(20806);国家科技支撑项目(2007BAD76B01)

摘　　要：研究椰花汁多糖的醇沉淀工艺。首先采用单因素试验研究粗多糖液浓缩度、乙醇体积数、沉淀时间和pH对多糖沉淀率的影响,然后采用正交优化试验探讨最佳工艺参数。结果表明,醇沉淀工艺的最佳条件为:粗多糖液浓缩度0.8,按1∶4加入85%乙醇溶液,pH7.0、4℃下沉淀18h,在该条件下,沉淀率达98.00%。This paper studied the deposition technology of polysaccharides from coconut inflorescence sap. The effect of condensed ratio of original polysaccharides liquor, ethanol concentration, pH, deposition time on deposition rate were researched. Then orthogonal test design was applied to optimize the ethanol deposition technology of polysaccharides from coconut inflorescence sap. The results showed that optimal conditions of ethanol deposition were concentrated ratio of original polysaccharides liquor 0.8, material to 85% ethanol 1 to 4, pH 7.0 and deposition time 18 hours. Then the deposition yield of polysaccharides was 98.00%.

关 键 词：椰花汁 多糖 沉淀 

分 类 号：S667.4[农业科学—果树学]