食品与机械2013，Vol.29Issue(1)：125-127,3.DOI:10.3969/j.issn.1003-5788.2013.01.030
洋葱水溶性多糖的提取工艺研究
Study on the extraction technology of onion water soluble polysaccharides
摘要
Abstract
Onion water soluble polysaccharides were extracted from fresh onion with hot water by orthogonal design. The effects of extraction time, extraction temperature, water-to-solid ratio and extraction time were studied. The experiment was carried out to determine optimal technics parameter of extraction. The results showed that the optimal condition was determined as extraction time of 3. 0 hours, extraction temperature of 80℃, water-to-solid ratio of 1:12 (m:V) and extraction times of 3. Under this condition, the test content of onion water soluble polysaccharides was 3. 697%.关键词
洋葱/水溶性多糖/水提法/提取工艺Key words
onion/ water soluble polysaccharides/ water extraction method/ extraction technics引用本文复制引用
傅冬和,张影,曾婷玉,李恒彪..洋葱水溶性多糖的提取工艺研究[J].食品与机械,2013,29(1):125-127,3.基金项目
湖南省科技厅计划项目(编号:2008WK3050) （编号:2008WK3050）
湖南农业大学人才稳定基金(编号:07WD24) （编号:07WD24）
