中国农业科学院农业信息研究所 中国农学会
Agricultural Information Institute of CAAS China Association of Agricultural Science Societies
En
Ch
中国农业科学院农业信息研究所 中国农学会 主办

AI检索

订阅

返回顶部
当前位置: 首页 > 文章 > 响应面法优化醋栗多糖制备工艺研究 辽宁林业科技 2019 (3) 10-13,72
Position: Home > Articles > Optimizing the preparation process of polysaccharide from gooseberry by response surface method Liaoning Forestry Science and Technology 2019 (3) 10-13,72

响应面法优化醋栗多糖制备工艺研究

作  者：
黄夏
单  位：
辽宁省林业科学研究院
关键词：
醋栗;多糖;响应面法
摘  要：
多糖是醋栗果实中具有重要生理功能的活性成分.以醋栗果实为原料,以醋栗多糖得率为指标,采用响应面法优化醋栗多糖的制备工艺.结果表明,在4种影响因素中,提取温度与提取时间的交互作用对醋栗多糖得率的影响最为显著;提取时间44 min,超声功率100 W,提取温度57℃,水料比为29:1,在该条件下醋栗多糖得率为15.79%.该结果为醋栗果实多糖提取工艺研究及功能性成分的开发提供一定的理论基础.
译  名：
Optimizing the preparation process of polysaccharide from gooseberry by response surface method
作  者：
HUANG Xia;Liaoning Academy of Forest Science;
关键词：
gooseberry;;polysaccharide;;response surface method
摘  要：
Polysaccharide is the active component with important physiological functions in gooseberry fruits. In this test,gooseberry fruits were taken as study material, the yield of polysaccharide as index and the preparation process of polysaccharide was optimized by response surface method. The result indicated that among the four factors, the interaction between extraction temperature and extraction time had the most significant effect on the polysaccharide yield; when extraction time was 44 min, ultrasonic power was 100 W, extraction temperature was 57 ℃, ration of water and material was 29:1, the polysaccharide yield was 15.79%. The results provided a theoretical basis for the study of polysaccharide extraction technology and the development of functional components in gooseberry fruit.

相似文章

导出引用
计量
文章访问数: 19
HTML全文浏览量: 0
PDF下载量: 0

所属期刊

推荐期刊

友情链接Friendly link
农业信息研究所Agricultural information institute 农业智能知识服务平台Agricultural intelligent knowledge service platform 农业学术服务平台Agricultural Knowledge Service System 中国知网CNKI 维普网VIP 万方WANFANG DATA
联系我们Contact us

电话Tell：010-82109652-808

邮箱E-mail：agrijournal@caas.cn

服务Service
关于我们About us 意见建议Opinions and suggest
版权说明Copyright
单位：中国农业科学院农业信息研究所 中国农学会 © 2017中国农业科学院农业信息研究所 ICP备案号：京ICP备09089781号-46