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采用正交实验方法,探讨了热水浸提法提取粉单竹叶中多糖的最佳工艺条件,并对提取物在抗褐变和抗氧化方面做了一定的研究。结果表明,在液固比为75∶1,提取时间为2h,温度为80℃时提取率是最高的,影响因素大小顺序为:液固比>提取温度>浸提时间。实验结果表明竹叶多糖能较好地防止水果蔬菜褐变和植物油中过氧化物含量升高。
Orthogonal experimental method was used to investigate the optimum extraction conditions of polysaccharides from the leaves of Rhizoma Polygoni cuspidati by hot water extraction. Some studies on the anti-browning and anti-oxidation of the extracts were also carried out. The results showed that the extraction rate was the highest when the liquid-solid ratio was 75:1, the extraction time was 2h and the temperature was 80 ℃. The order of influencing factors was liquid-solid ratio> extraction temperature> extraction time. The experimental results show that the bamboo leaf polysaccharides can better prevent browning of fruits and vegetables and vegetable oil peroxide content increased.