作　　者： ; ; ; ;

机构地区： 西北农林科技大学食品科学与工程学院

出　　处： 《食品工业科技》 2006年第3期118-121,共4页

摘　　要： 以荔枝干肉为原料,采用微波法提取荔枝多糖,比较了微波时间、微波功率、水料比、提取次数对荔枝多糖产率的影响,并以微波时间、微波功率、水料比为考察因素,采用RSA响应面分析法,确定了微波提取荔枝多糖的最佳工艺参数,即微波时间为10min,功率640W,水料比为8。在上述提取条件下,微波提取荔枝粗多糖的产率可达6.17%,其多糖含量为60.1%。 Litchi Polysaccharide was obtained from dried Litchi flesh by microwave extraction. The effects of microwave power, extraction time, extraction times, and the water-to-flesh ratio were studied, RSA experiment was carried out by taking microwave time, power, and the water-to-flesh ratio as the parameters to determine the optimal condition for the extraction. The optimal condition turned out to be extraction time 10min, power 640W, and the water-to flesh ratio 8, under this condition, the yield of Litchi polysaccharide was 6.17%,the polysaccharides content was 60.1%.

关 键 词： 微波 荔枝多糖 产率

领　　域： [轻工技术与工程] [轻工技术与工程]