摘要
本文利用单因素和正交试验探究了黄酒中多糖提取工艺条件,并分析了黄酒多糖的化学组分。单因素实验结果表明,乙醇浓度在低于80%时,粗多糖的提取量随着乙醇浓度的增加而增加,高于80%时,粗多糖的量变化不大;醇沉时间到达第8 h时粗多糖的提取量基本达到稳定;在醇沉温度为10℃时粗多糖的量达到最大值。通过正交试验得到的黄酒多糖的最佳提取工艺为:乙醇浓度为80%,醇沉时间为6 h,醇沉温度为5℃。进一步分析纯化后多糖的化学组分为中性糖含量为89.6%、糖醛酸含量为0.48%、蛋白质含量为4%。
In this paper, the single factor experiment and the orthogonal experiment were used to explore the polysaccharide, and the chemical constituents of the polysaccharide were analyzed. The results of single factor experiments showed that the extraction amount of crude polysaccharide increased with the increase of ethanol concentration when the concentration of ethanol was less than 80% . When the concentration of ethanol was higher than 80% , the amount of crude polysaccharide had little change. When the alcohol precipitation temperature was 10 °C , the amount of crude polysaccharide reached the maximum. The optimum extraction conditions determined by orthogonal experiment were as follows the ethanol concentration 80% , the alcohol precipitation time 6 h, and the alcohol precipitation temperature 5 X.. After further analyzed, the chemical constituents of the purified polysaccharide were 89.6% neutral sugars, 0.48% uronic acid and 4% protein.
出处
《工业微生物》
CAS
2018年第1期1-7,共7页
Industrial Microbiology
关键词
黄酒
多糖
提取
分析
yellow rice wine
polysaccharide
extraction
analysis
