工业微生物2018，Vol.48Issue(1)：1-7,7.DOI:10.3969/j.issn.1001-6678.2018.01.001
黄酒中多糖的提取和分析
Extraction and analysis of polysaccharide from yellow rice wine
王光强 1张莹 2黄晨蕾 1张汇 2熊智强 1俞剑燊 1艾连中 2夏永军1
作者信息
- 1. 上海理工大学医疗器与食品学院,上海200093
- 2. 上海食品微生物工程技术研究中心,上海200093
- 折叠
摘要
Abstract
In this paper,the single factor experiment and the orthogonal experiment were used to explore the polysaccharide,and the chemical constituents of the polysaccharide were analyzed.The results of single factor experiments showed that the extraction amount of crude polysaccharide increased with the increase of ethanol concentration when the concentration of ethanol was less than 80％.When the concentration of ethanol was higher than 80％,the amount of crude polysaccharide had little change.When the alcohol precipitation temperature was 10 ℃,the amount of crude polysaccharide reached the maximum.The optimum extraction conditions determined by orthogonal experiment were as follows:the ethanol concentration 80％,the alcohol precipitation time 6 h,and the alcohol precipitation temperature 5 ℃.Mter further analyzed,the chemical constituents of the purified polysaccharide were 89.6％ neutral sugars,0.48％ uronic acid and 4％ protein.关键词
黄酒/多糖/提取/分析Key words
yellow rice wine/polysaccharide/extraction/analysis引用本文复制引用
王光强,张莹,黄晨蕾,张汇,熊智强,俞剑燊,艾连中,夏永军..黄酒中多糖的提取和分析[J].工业微生物,2018,48(1):1-7,7.
