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研究不同试验条件对枸杞子水浸液中氨基酸和微量元素含量的影响。采用正交试验,研究水温、浸泡时间、固液比对枸杞子水浸液中氨基酸及微量元素含量的影响。结果显示:水温、浸泡时间、固液比对氨基酸及微量元素浸出率的影响依次减弱。较高水温及较长时间的浸泡利于枸杞子中氨基酸及微量元素的浸出。
The effects of different test conditions on the content of amino acids and trace elements in Lycium barbarum aqueous extract were studied. The effects of water temperature, soaking time and solid-liquid ratio on the contents of amino acids and trace elements in Lycium barbarum aqueous extract were studied by orthogonal test. The results showed that the effects of water temperature, soaking time and solid-liquid ratio on the leaching rate of amino acids and trace elements decreased in turn. Higher water temperature and soak for a long time conducive to the extraction of amino acids and trace elements in wolfberry fruit.