• EI
  • Scopus
  • 食品科学与工程领域高质量科技期刊分级目录第一方阵T1
  • DOAJ
  • EBSCO
  • 北大核心期刊
  • 中国核心学术期刊RCCSE
  • JST China
  • FSTA
  • 中国精品科技期刊
  • 中国农业核心期刊
  • CA
  • WJCI
  • 中国科技核心期刊CSTPCD
  • 中国生物医学SinoMed
中国精品科技期刊2020
倒卵叶五加多糖脱色工艺研究[J]. 食品工业科技, 2013, (04): 296-299. DOI: 10.13386/j.issn1002-0306.2013.04.024
引用本文: 倒卵叶五加多糖脱色工艺研究[J]. 食品工业科技, 2013, (04): 296-299. DOI: 10.13386/j.issn1002-0306.2013.04.024
Study on technique of decoloring of polysaccharide from Acanthopanax obovatus Hoo[J]. Science and Technology of Food Industry, 2013, (04): 296-299. DOI: 10.13386/j.issn1002-0306.2013.04.024
Citation: Study on technique of decoloring of polysaccharide from Acanthopanax obovatus Hoo[J]. Science and Technology of Food Industry, 2013, (04): 296-299. DOI: 10.13386/j.issn1002-0306.2013.04.024

倒卵叶五加多糖脱色工艺研究

Study on technique of decoloring of polysaccharide from Acanthopanax obovatus Hoo

  • 摘要: 采用水提醇沉法提取倒卵叶五加多糖,分别采用双氧水法和大孔树脂法对倒卵叶五加多糖进行了脱色研究。在单因素实验的基础上进行了正交实验,得到双氧水法脱色的工艺条件为:温度60℃,时间3h,pH=10.0,样液比1∶1。在该条件下多糖脱色率为84.45%,多糖保留率为90.94%。树脂法脱色的工艺条件为LS-700B树脂,温度45℃,溶液pH=7.0。在该条件下的脱色率达到79.50%,多糖保留率为82.80%,蛋白脱除率达到79.10%。实验结果表明,双氧水法是一种相对较优的脱色方法。 

     

    Abstract: Polysaccharide of Acanthopanax obovatus Hoo was extracted with water and ethanol.Decoloration of Acanthopanax obovatus Hoo was studied with hydrogen peroxide solution method and the method of resin.With the single-factor and orthogonal test, the optimal technological conditions for Hydrogen peroxide solution method were determined as follows:temperature 60℃, time 3h, pH =10.0, sample liquid ratio 1:1.Under these conditions, the results were as follows:84.45% decoloration rate, 90.94% polysaccharides holding rate.While the optimal technological conditions for the method of resin were determined as follows:LS-700B, temperature 45℃, pH=7.0, experimental results were as follows:decoloration rate:79.50%, polysaccharides holding rate:82.80%, protein removal rate:79.10%.The results indicated hydrogen peroxide solution method was a relatively optimized decoloring method.

     

/

返回文章
返回