食品工业科技Issue(11)：339-341,344,4.
超声提取西洋参叶多糖工艺及稳定性研究
Panax quinquefolius leaf polysaccharide extraction and stability studies
黄伟敏 1南江 1王星 1穆小燕 1季晓晖1
作者信息
- 1. 陕西理工学院化学与环境科学学院,陕西汉中723000
- 折叠
摘要
Abstract
Panax quinquefolius leaf polysaccharide extraction from the different ultrasonic power,frequency,temperature,and time of ultrasonic conditions,and the stability of Panax quinquefolius leaf in different temperature,pH,oxidant,reductant,food additives and some metal ion of conditions were studied.The results showed that the best extraction process conditions was：power 700W,frequency 100kHz,temperature 70℃,ultrasonic time 60min.The Panax quinquefolius leaf polysaccharide stability was poor in temperature,alkaline,oxidizer reducer,VC,citric acid,Na＋,Fe3＋,Al3＋,et al.In acid,sodium benzoate,the stability was good.关键词
西洋参叶/多糖/超声波/提取/稳定性Key words
Panax quinquefolius leaf/polysaccharide/ultrasonic/extraction/stability分类
轻工纺织引用本文复制引用
黄伟敏,南江,王星,穆小燕,季晓晖..超声提取西洋参叶多糖工艺及稳定性研究[J].食品工业科技,2011,(11):339-341,344,4.
