眉豆多糖的提取工艺及其稳定性OACSTPCD
Extraction and Stability of Vigna cylindrica Polysaccharide
以水为提取剂,眉豆多糖提取率为指标,采用单因素试验和正交试验确定眉豆多糖提取的最佳工艺并对其稳定性进行研究.结果表明:提取眉豆多糖的最佳工艺为提取温度60℃,提取时间3 h,料液比(m(料):V(液))1:50;眉豆多糖对光和热敏感,pH为5~7时稳定性好.
Using single factor and orthogonal experiment to determine the optimal process conditions of Vigna cylindrica polysaccharide and its stability was studied,by using water as extractant,extract rate of Vigna cylindrica polysaccharide as index.The results shows that optimum extraction process was extracting time 3 h under 60℃with the ratio of material to water 1 : 50.Vigna cylindrica polysaccharide is sensitive to light and heat,and has good stability when pH is 5~7 .
刘艳秋;高晓旭;孙广仁
北华大学林学院,吉林 吉林 132013北华大学林学院,吉林 吉林 132013北华大学林学院,吉林 吉林 132013
农业科技
眉豆多糖提取工艺稳定性
Vigna cylindrica polysaccharideextractionstability
《北华大学学报（自然科学版）》 2016 (2)
246-249,4
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