机构地区: 华南理工大学轻工与食品学院
出 处: 《现代食品科技》 2005年第2期180-181,185,共3页
摘 要: 茶皂素是一种优良的天然非离子表面活性剂,但提取过程中由于茶籽饼含有较多的氨基酸和还原糖,容易发生褐变,使产品的颜色较深从而限制了其用途,本文介绍了抑制提取过程中的美拉德反应的方法,以利于得到纯度较高的茶皂素颜色较浅的产品。 Tea saponine is a good natural surface active agent, But in the distillation process, as a lot of amino acid and reducing sugar in the dregs of oil-tea camellia, the brown reaction is easy to happen, made the product colored and limited it’s use .so control the maillard reaction in the distillation process, is helpful to get less colored and more purred products.
领 域: [农业科学]