文献类型：期刊文献

中文题名：芒果皮粗多糖提取的影响因素及工艺的研究

英文题名：Study on Affecting Factors and Technics of Extraction of Polysaccharide from Mangrove Bark

作者：王维民[1];汪敏[1]

机构：[1]广东海洋大学食品学院,广东湛江524025

年份：2005

期号：9

起止页码：128

中文期刊名：农产品加工（下）

外文期刊名：Farm Products Processing

语种：中文

中文关键词：芒果皮;粗多糖;提取;影响因素;工艺

外文关键词：Mangrove bark; polysaccharide; extraction; affecting factor; technics

中文摘要：以芒果皮渣为原料,就粗多糖提取的影响因素及工艺进行了研究。采用单因素和L9(33)正交试验,研究了料液比、温度和时间等因素对多糖提取率的影响。结果表明,料液比和温度是影响多糖提取率的主要因素;确定的最佳提取工艺条件为:料液比1∶5,温度90℃,时间2h。在最佳提取工艺时,芒果皮中粗多糖提取率高达3.5382%。

外文摘要：In this article, polysaccharide was extracted from Mangrove bark and the paper studied on affecting factors and technics of the extraction of polysaccharide from mangrove bark. The design of the experiment of Single factor and orthogonal were applied to analyze the affecting factors of the extraction, such as solid, liquid ratio, temperature, and time. The result indicates that the major affecting factors are solid-liquid ratio and temperature. The optimum extraction technics ： solid-liquid ratio wasl ：5, temperature is 90℃ and the extraction time 2 h. In this condition, the extraction percent of polysaccharides was up to 3.538 2 %.