水溶性南瓜多糖的提取工艺的研究  

The Extraction Technology of Pumpkin Polysaccharide

作　　者：向东[1] 赖凤英[1] 陈冠[2] 

机构地区：[1]华南理工大学食品与生物工程学院,广州510640 [2]华南理工大学材料学院,广州510640

出　　处：《广州食品工业科技》2004年第2期48-50,共3页

摘　　要：用热水提取南瓜多糖,电子显微镜显示热处理对致密的新鲜南瓜组织有疏松作用。用正交法对提取工艺进行了优化,结果表明在提取温度为80,提取时间为0.5小时,液固比为5时为最优的工艺条件。Pumpkin polysaccharide has been extracted by water. The electronic microscope shows that structure of fresh pumpkin cell tissue has been loosened by heat treatment. The technological parameter of the extraction was determined by orthogonal test and the results revealed that at 80, 0.5 hour treatment, ration of solid to liquor at 4 are optimum technological conditions.

关 键 词：水溶性南瓜多糖 提取工艺 正交法 工艺优化 

分 类 号：TQ28[化学工程—有机化工]