酸浆果多糖活性炭脱色工艺研究  

Study on Decoloring Process of Polysaccharide from Physalis alkekengi L. var. franchetii(Mast.) Makino with Active Carbon

作　　者：徐丹鸿[1] 冯晓阳[1] XU Dan-hong FENG Xiao-yang(Heilongjiang Vocational Institute of Ecological Engineering, Harbin Heilongjiang 150025)

机构地区：[1]黑龙江生态工程职业学院,黑龙江哈尔滨150025

出　　处：《现代农业科技》2017年第15期248-249,257,共3页Modern Agricultural Science and Technology

基　　金：黑龙江省森林工业总局青年基金项目(sgzjq3013007)

摘　　要：酸浆是一种营养丰富的水果蔬菜。本文在单因素试验的基础上采用正交试验,确定了酸浆果多糖活性炭脱色法的最优工艺参数。结果表明,酸浆果多糖活性炭脱色法的最优工艺条件为脱色温度60℃、p H值4.0、加入1.5%的活性炭、脱色30 min,此时,多糖脱色率为87.26%,多糖保留率为84.03%。Physalis alkekengi L.var.franchetii（Mast. ） Makino is a nutritious fruit vegetable.Based on the single factor test ,this paper used ortho- gonal test to determine the optimal process parameters of the decolorization of the polysaccharide activated carbon.The results showed that the optimal process conditions for the Physalis alkekengi L. var.franchetii （Mast.）Makino polysaccharide decolorizing activated carbon method was bleaching temperature 60 ℃ ,pH value d.0,1.5% activated carbon ,decoloring 30 min.Under this condition ,the polysaccharide decoloration rate was 87.26%, polysaccharide retention rate was 84.03%.

关 键 词：酸浆 多糖 活性炭 脱色工艺 

分 类 号：TQ28[化学工程—有机化工]