摘要
研究提取枸杞多糖的酶种类及pH值、提取温度、提取时间、酶添加量对枸杞多糖得率影响,且确定最佳提取条件；并采用烘箱自氧化法研究枸杞多糖对油脂抗氧化性能。实验结果表明,混合酶提取效果最好,最佳条件：pH5．0,提取温度50℃,添加0．1%酶,提取2h；且枸杞多糖对油脂有一定抗氧化性能,其对动物油脂抗氧化性优于植物油。
The optimal enzyme of extracting Ch.Wolfberry polysaccharide was studied.The effect of pH,temperature,time and adding dose of enzyme on extracting rate was discussed and the optimal ex- tracting condition was confirmed.The antioxidation of Ch.Wolfoerry polysaccharide to oil was studied using oven autoxidation.The experimental results showed that using compound enzyme to extract Ch. Wolfberry polysaccharide could achieve the optimal effect.The optimal technics parameters were as fol- lowing:adding 0.1% enzym...
出处
《粮食与油脂》
2007年第1期31-32,共2页
Cereals & Oils
关键词
枸杞多糖
酶
抗氧化
Ch.woltberry polysaccharide
enzyme
antioxidation
