| 紫菜多糖提取工艺优化研究 |
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| 引用本文： | 邓红霞,刘青梅,杨性民,邬应龙.紫菜多糖提取工艺优化研究[J].食品工业科技,2005(1):129-130. |
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| 作者姓名： | 邓红霞 刘青梅 杨性民 邬应龙 |
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| 作者单位： | 1. 四川农业大学食品科学系,雅安,625014
2. 浙江万里学院宁波市农产品加工实验室,宁波,315100 |
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| 基金项目： | 宁波市科委2003年农业攻关项目(计划编号:2003C10041) |
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| 摘 要： | 应用微波技术,采取L9(34)正交优化实验,研究了微波功 率、提取加热时间和液固重量比对紫菜粗多糖提取率的 影响。结果表明,微波提取紫菜多糖最优工艺条件为:微 波功率200w、提取时间8min、水与紫菜的液固重量比为 50:1。
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| 关 键 词： | 紫菜多糖 微波提取 微波功率 液固重量比 提取时间 |
| 文章编号： | 1002-0306(2005)01-0129-02 |
| 修稿时间： | 2004年6月9日 |
Study on the extraction technology of porphyra (laver) polysaccharide |
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| Deng Hongxia et al.Study on the extraction technology of porphyra (laver) polysaccharide[J].Science and Technology of Food Industry,2005(1):129-130. |
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| Authors: | Deng Hongxia |
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| Affiliation: | Deng Hongxia et al |
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| Abstract: | By the experiments of orthogonal test, the effects of microwave power, extraction duration, solvent to solute ratio on the extraction efficiency of porphyra polysaccharides were investigated. The result showed that the optimal conditions for extraction of porphyra polysaccharides were as follows: 200w microwave power, 8 minutes extraction duration, 50/1(g/g) solvent to solute weight ratio. |
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| Keywords: | porphyra polysaccharide microwave extracting microwave power solvent and solute weight ratio extraction duration |
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