现代食品科技2012，Vol.28Issue(12)：1760-1762,3.
紫脚板薯淀粉的提取工艺研究
Extraction of the Starch from Dioscorea alata L.
陶华蕾1
作者信息
- 1. 江西宜春学院化学与生物工程学院,江西宜春336000
- 折叠
摘要
Abstract
NaOH was used as the macerating agent for starch extraction from Dioscorea alata L by single factor and orthogonal
experiments. The results showed mat the optimal conditions were: material to water ratio 1/6, extraction time 1.5 h, extraction temperature 35 °C
and pH 8, under which the starch recovery rate was 83.7%.
关键词
紫脚板薯/淀粉/提取工艺Key words
Dioscorea alata L/ starch/ extracting technique引用本文复制引用
陶华蕾..紫脚板薯淀粉的提取工艺研究[J].现代食品科技,2012,28(12):1760-1762,3.
