食品与机械2016，Vol.32Issue(11)：145-147,201,4.DOI:10.13652/j.issn.1003-5788.2016.11.033
酶协同微波辅助提取红枣多糖的工艺优化
Procedure optimization on extraction of jujube polysaccharide with enzyme-microwave
摘要
Abstract
The polysaccharide from Lingwu Jujube was extracted using enzyme-microwave method.Moreover,the influence factors of polysaccharide extraction were studied,i.e.the enzyme concentr-ation,the hydrolysis time,the material ratio,the microwave power, and the treatment time,and then the optimum extraction condition were finally determined through orthogonal test.The results showed that the jujube polysaccharide could be extracted with high efficiency by combining the utilization of 1 .5% trypsin (pH 8.0,hydrolyzing for 2.0 h)with the microwave (under the medium fire for 5 min), controlling the material ratio at 1 ︰20 (mass ratio).关键词
红枣/多糖/提取/胰蛋白酶/微波Key words
red date/polysaccharide/extraction/trypsin/microwave引用本文复制引用
张丽芝,冯娜..酶协同微波辅助提取红枣多糖的工艺优化[J].食品与机械,2016,32(11):145-147,201,4.
