| 大蒜多糖提取液的澄清条件研究 |
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| 引用本文： | 黄雪松,李存芝,冉艳红.大蒜多糖提取液的澄清条件研究[J].食品科技,2006,31(6):55-58. |
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| 作者姓名： | 黄雪松 李存芝 冉艳红 |
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| 作者单位： | 1. 暨南大学食品科学与工程系,广州,510632
2. 暨南大学生物工程系,广州,510632 |
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| 基金项目： | 高比容电子铝箔的研究开发与应用项目 |
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| 摘 要： | 为了获得澄清透明的大蒜多糖提取液用以生产大蒜多糖,采用不同的pH、不同的澄清剂及其用量等条件处理大蒜多糖提取液。结果表明:在pH为4的条件下,澄清时单宁和明胶用量为0.04%和0.02%,或膨润土、明胶和明矾用量比为0.1%0∶.01%0∶.015%2种方法,均获得了澄清透明的大蒜多糖溶液。该结果可用于大蒜多糖的工业化生产。
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| 关 键 词： | 大蒜 多糖 澄清 |
| 文章编号： | 1005-9989(2006)06-0055-03 |
| 修稿时间： | 2005年12月30 |
Fining conditions for the extracted liquid of garlic polysaccharide |
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| HUANG Xue-song,LI Cun-zhi,RAN Yan-hong.Fining conditions for the extracted liquid of garlic polysaccharide[J].Food Science and Technology,2006,31(6):55-58. |
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| Authors: | HUANG Xue-song LI Cun-zhi RAN Yan-hong |
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| Abstract: | To fine the extracted liquid of the garlic(Allium sativum L.) polysaccharide,it is observed that the pH value and different clearing agents with their usage affected the fining.The results show that the best fining effects are obtained at pH 4 with 0.04% tannin and 0.02% glutin,or with the ratE of bentonite,glutin alum is 0.1%,0.01%,0.015%.These results could be used in the production of garlic polysaccharide. |
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| Keywords: | garlic(Allium sativum L ) polysaccharide fining |
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