酸角果肉多糖的提取工艺优化研究  

Study on optimizing technology of extracting polysaccharide from Tamarind indica Linn pulp

作　　者：涂宗财[1] 张秋婷[1] 王辉[1] 张雪春[1] 朱秀梅[1] 江国忠[1] 

机构地区：[1]南昌大学食品科学与技术国家重点实验室,江西南昌330047

出　　处：《食品工业科技》2010年第10期303-305,共3页Science and Technology of Food Industry

摘　　要：采用热水浸提法提取酸角果肉中多糖,通过四因素三水平正交实验设计,研究料液比、温度、pH以及提取时间等因素对酸角果肉多糖得率的影响。结果表明,此法提取酸角果肉多糖的最优条件为:料液比1∶15,pH6.0,提取温度90℃,提取时间120min,提取次数2次,在此条件下酸角果肉多糖的提取率最大,为8.54%。The orthogonal experimental design with four factors and three levels was used to study the effects of material-solvent ratio,temperature, pH and extracting time on hot water extraction from Tamarind indica Linn pulp. It was found that the optimum technical conditions were as follows：Tamarind indica Linn pulp was marinated with 15 times of water at pH6.0,90℃ for 120min, extracting twice.Under these conditions, the maximum extraction ratio of polysaccharides was 8.54% .

关 键 词：酸角果肉 多糖 热水浸提 优化 

分 类 号：TS201.23[轻工技术与工程—食品科学]