洋葱多糖的水浸提取工艺条件研究  

Study on the Extraction Conditions of Conditions of Onion Polysaccharide by Water Extraction

作　　者：郭梅[1] 赵靖[2] 王娜[1] 梁鹏[1] 

机构地区：[1]天津农学院食品科学系,天津300384 [2]天津市食品研究所,天津301609

出　　处：《食品研究与开发》2011年第4期59-62,共4页Food Research and Development

摘　　要：利用水浸法提取洋葱中的多糖,采用正交试验优化了工艺条件,结果表明:影响洋葱多糖得率的主次因素顺序为料液比>提取温度>提取时间。最佳的提取工艺参数为:料液比1∶25,提取温度70℃,提取时间5 h。在此条件下,洋葱多糖得率可达到4.54%。Water extraction of polysaccharide from onion was optimized by an orthogonal test.The results show that the extraction rate of polysaccharide is mostly influenced by ratio of solid-liquid,followed by extraction temperature and extraction time.The optimum process parameters are ratio of solid-liquid 1∶25,extraction temperature 70 ℃ and extraction time 5 h.Under these conditions,the extraction yield is up to 4.54 %.

关 键 词：洋葱 水浸提取 多糖 

分 类 号：TS255.1[轻工技术与工程—农产品加工及贮藏工程]