作　　者： ; ; ; ; ;

机构地区： 广西大学轻工与食品工程学院

出　　处： 《食品工业科技》 2005年第9期89-92,共4页

摘　　要： 初步研究了凝胶多糖发酵液的流变学特性并应用正交实验对其提取条件进行了研究,通过极差和方差分析可知,碱液浓度对多糖得率有显著影响(P<0.05),碱液浓度和pH对多糖含量有显著影响(P<0.05),在a=0.05的条件下,各因素对含氮量的影响在统计学意义上不是很显著。通过评价多糖得率、多糖含量及含氮量三个指标,确定了其提取的最佳工艺条件为0.6moL/LNaOH,碱溶时间2h,pH8.0,以及添加乙醇倍数为1.5倍。 Rheological properties of curdlan fermentation liquid and curdlan extract by orthogonal experiments were studied. By extra-deviation and square variance analysis, it＇s found out that the concentration of aqueous alkali has dominating effects （P 〈0.05） on extraction yield, the concentration of aqueous alkali and pH has dominating effects （P 〈0.05） on polysaccharide content, while these factors has no dominating effects on nitrogen content of the product under the condition of a =0.05. Based on extraction yield, polysaccharide concentration and nitrogen content in the product, the optimum extraction condition is to be disperse raw material in 0.6 mol/L NaOH for 2 hours at pH 8.0 and precipitate with 1.5 times of ethanol （95%）.

关 键 词： 凝胶多糖 粘度 多糖得率 含糖量 含氮量

领　　域： [轻工技术与工程] [轻工技术与工程]