椰花汁中活性多糖的提取工艺研究  

The research of extraction technology of polysaccharides in coconut inflorescence sap

作　　者：何金兰[1] 肖开恩[2] 刘四新[1] 张云竹[1] 

机构地区：[1]海南大学食品学院,海口570228 [2]海南大学材料与化工学院,海口570228

出　　处：《食品科技》2010年第10期238-241,共4页Food Science and Technology

基　　金：国家科技支撑计划课题(2007BAD76B01-02);公益性行业(农业)科研专项(200903026-6)

摘　　要：实验通过单因素与正交实验相结合的方法研究了乙醇体积分数、粗多糖液浓缩度、沉淀时间和沉淀pH值4个因素对椰花汁多糖沉淀率的影响和最佳提取工艺参数。实验结果表明,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%的乙醇溶液,调节至pH7.0,4℃下沉淀18h,在该条件下,多糖的沉淀率可达98.00%。Single-factor experiment and orthogonal test design were applied to study the effect of ethanol volume fraction, condensed ratio of original polysaccharides liquor, deposition time and pH on deposition rate and the optimal conditions of ethanol deposition： concentrated ratio of original polysaccharides liquor 0.8, added to material and 85% ethanol 1∶4, pH 7.0 and deposition time 18 hours and temperature 4 ℃. Then the deposition yield of polysaccharides was 98.00%.

关 键 词：椰花汁 多糖 沉淀 

分 类 号：R284.2[医药卫生—中药学]