欢迎访问《中国农学通报》，
中国农学通报

中国农学通报 ›› 2012, Vol. 28 ›› Issue (9): 276-280.

• 食品 营养 检测 安全 • 上一篇    下一篇

橄榄多糖提取工艺研究

贾媛颖 李永裕 陈建烟 吴少华   

  • 收稿日期:2011-08-24 修回日期:2011-09-19 出版日期:2012-03-25 发布日期:2012-03-25
  • 基金资助:

    国家科技支撑计划项目

Hot Water Technology for Extraction Polysaccharides from (Canarium album Lour.)Raeusch

  • Received:2011-08-24 Revised:2011-09-19 Online:2012-03-25 Published:2012-03-25

PDF (PC)

761

摘要：

为优化橄榄多糖的热水浸提工艺条件。以橄榄为原料，采用热水浸提法提取橄榄中的多糖，研究不同因素（料液比、浸提温度、提取时间、提取次数）对橄榄多糖提取率的影响，在单因素试验的基础上，选择3个主要影响因素（料液比、提取温度、提取时间）进行正交试验，并通过正交试验确定橄榄多糖的最佳提取工艺条件。结果表明，热水浸提法提取橄榄多糖的最佳工艺条件为：料液比1:8，温度100℃，时间3.5 h，浸提2次，多糖提取率可达7.10%。实验结果为确定橄榄多糖的热水浸提工艺提供了实验依据。

关键词: 瞬时表达, 瞬时表达

Abstract:

To seek out the optimal water-extracting technology of polysaccharides from (Canarium album Lour.) Raeusch. The paper was to study an optimal procedure of polysaccharides from (Canarium album Lour.) Raeusch consisting of hot water extraction. A series of single factor experiment were conducted to investigate effects of solid/liquid ratio, extraction temperature, extraction time, extraction times on (Canarium album Lour.) Raeusch polysaccharides yield. On the basis of this, three main affect factors, including solid/liquid ratio, extraction temperature, extraction time were optimized for maximizing (Canarium album Lour.) Raeusch polysaccharides yield. Using a orthogonal array design. The results showed that the optimal preparation procedure of (Canarium album Lour.) Raeusch polysaccharides consisted of solid/liquid ratio of 1:8, the extraction temperature at 100℃ with 3.5 h, the yield of (Canarium album Lour.) Raeusch polysaccharides was 7.10%. These extraction process is feasible，and the experiment result can provide basic and instruction data for the ascertainment of water extraction technology of (Canarium album Lour.) Raeusch polysaccharides.