植物性多糖的强化提取  

Studies on Intensified Extraction of Polysaccharide in Plant Cells

作　　者：向东[1] 赖凤英[1] 梁平[1] 

机构地区：[1]华南理工大学食品与生物工程学院

出　　处：《食品与发酵工业》2004年第5期81-84,共4页Food and Fermentation Industries

摘　　要：以新鲜南瓜为研究对象,用超声波和缓冻2种方法强化提取水溶性多糖。电子显微镜显示,植物细胞壁在超声波作用下产生了明显的褶皱,一些细胞破裂;植物细胞经过缓冻处理后,由于植物细胞内形成了晶粒较大的冰晶,从而使大部分植物细胞产生破碎作用。超声波和缓冻2种方法都能强化植物性多糖的提取,缓冻的效果优于超声波。Ultrasonic and slow freezing were used as intensification technology to extract water sol- ube polysaccharide in plant materal pumpkin. Through electronic microscope, changes of pumpkin cells could be observed: cell walls were folded significantly and some were broken with effects of ultra- sonic; the majority of pumpkin cell walls were broken visibly with treatments of slow freezing due to formed ice crystals in plant cells. The results revealed that the application of ultrasonic and slow freez- ing could increase the extracting efficiency of water solube polysaccharide in fresh plant cells. Higher extracting efficiency could be achieved with slow freezing technology.

关 键 词：植物性多糖 提取 南瓜 超声波法 缓冻法 

分 类 号：TQ28[化学工程—有机化工]