共查询到20条相似文献,搜索用时 68 毫秒
1.
采用水浴法和微波辅助法对金针菇下脚料多糖的提取工艺进行了研究。实验结果表明,水浴料液比、提取温度和提取时间对金针菇下脚料多糖提取率有显著影响,优化的水浴提取工艺条件为料液比1:20,提取温度为80℃,提取时间2.0h,提取率达13.68%;微波提取料液比、微波功率和微波时间对金针菇下脚料多糖提取率有显著影响,优化的微波提取工艺为料液比为1:25,微波功率320W,微波提取时间80s,提取率达13.80%。与传统的水浴法相比,微波提取法效率高、节约能源,应用前景广阔。 相似文献
2.
3.
4.
5.
目的 以熊果酸提取得率为指标, 研究对比水浴提取法、超声波提取法以及微波提取法提取枇杷叶中熊果酸的提取效果。方法 比较提取时间、温度、乙醇体积分数及料液比四个因素下三种方法的提起效果, 并在电子显微镜下进行比较研究。结果 在相同条件下, 微波法和超声波法提取率较接近, 均比水浴法高。在提取时间上, 当采用控温措施时, 超声波法比微波法和水浴法缩短提取时间至少20%, 当不采用控温措施时, 微波法比水浴法缩短时间至少92%, 比超声波法缩短90%;在提取温度上, 微波提取法比超声波法降低提取温度14.3%, 比水浴法降低至少25%;在乙醇体积分数上, 微波法和超声波法提取率均在乙醇体积分数85%时达到最高点, 比水浴法的高6.25%;在料液比上, 超声波法和微波法提取率达到最高点所需的料液比均比水浴法低, 微波法比超声波多消耗溶剂16.7%, 超声波法比水浴法减少消耗至少25%。结论 相比于水浴提取法, 超声波辅助提取法和微波辅助提取法在提取得率和效率上具有明显的优势, 超声波辅助提取法操作简便, 而微波辅助提取法效率更高, 但溶剂消耗更多。 相似文献
6.
龙井绿茶咖啡碱的提取工艺研究 总被引:3,自引:0,他引:3
通过研究龙井绿茶中咖啡碱的几种提取方法,选择和优化工艺条件,为从绿茶中提取咖啡碱的工业化提供一定的参考,首先验证了索氏抽提法提取龙井绿茶中咖啡碱的有效性,其次分别研究了微波辅助和超声波辅助提取茶叶中咖啡碱的优化工艺。结果表明:微波浸提咖啡碱的最佳浸提条件为:液固比20∶1,微波解冻档辐照3min,浸提3次,最高浸提率为3.69%;超声波最佳浸提条件为:超声功率100%,超声波处理时间为25min,浸提2次,液固比为25∶1,超声温度为80℃,最高浸提率为3.77%。微波和超声波浸提效果明显高于索氏浸提,但微波浸提与超声波浸提的提取率相差不大。 相似文献
7.
8.
菊花绿茶复合饮料的研制 总被引:1,自引:0,他引:1
以绿茶、菊花为主要原料,研究了菊花茶饮料加工工艺中的最佳浸提方法和条件,确定了饮料的最佳调配比例。结果表明,采用微波辅助水浴法浸提得到的浸提液品质较常规水浴法的好,微波辅助水浴法浸提绿茶的最佳工艺条件为:茶水比1∶100、pH5、微波功率为400W条件下处理4min、90℃水浴锅中浸提10min;菊花浸提最佳工艺条件为:料水比1∶180、微波功率为175W条件下处理10min、80℃水浴锅中浸提15min。饮料最佳调配比例为绿茶汁40%、菊花汁50%、白砂糖2%、柠檬酸0.02%。 相似文献
9.
10.
11.
Difranza JR 《Tobacco control》2000,9(2):120-121
12.
13.
Gelation characteristics of tropical surimi, namely threadfin bream (TB), bigeye snapper (BS), goatfish (GF) and lizardfish (LF) prepared in the absence and presence of 10 g kg?1 egg white proteins were evaluated using either ohmic (OH) or water bath (WB) heating. LF and GF surimi exhibited higher endogenous proteolytic activity than BS and TB. Ohmic heating markedly minimized proteolysis of LF and GF surimi as evidenced by a reduction of trichloroacetic acid (TCA)-soluble oligopeptide content of gels and more retention of myosin heavy chain (MHC). Ohmic heating increased breaking force and deformation of TB and BS surimi by 1.3 and 1.6 times, respectively, as compared to water bath heating. However, TB surimi gels heated by a higher applied voltage gradient of 16.7 V cm?1 exhibited lower breaking force than those heated at 6.7 V cm?1. Gels heated ohmically contained lower total sulfhydryl concentration, indicating the greater extent of disulfide bond formation as compared to gels heated in a 90 °C water bath. The rapid heating method with shorter heating time could improve water holding capacity and preserve color of tropical surimi gels when compared to water bath heating. 相似文献
14.
15.
16.
介绍帘线钢丝水浴热处理取代铅浴热处理的现状及ACR类淬火介质的冷却特性和影响因素,对沙索ACR类淬火介质与进口水浴淬火液用于帘线钢丝索氏体化处理进行试验和生产对比.结果表明,使用国产水浴淬火液处理帘线钢丝的抗拉强度、断面收缩率、帘线捻制断丝率均达到进口淬火液的使用效果.同时对淬火液配制过程中水质的影响及硼砂的影响进行了定量研究. 相似文献
17.
M. Ángeles Bonet Lucía Capablanca Pablo Monllor Pablo Díaz Ignacio Montava 《纺织学会志》2013,104(6):629-635
Textile industry is one of the fields that have increased their consumption of microcapsules. They can be applied to textiles using different methods, such as, padding, bath exhaustion, spraying and foaming. Although the most extended industrial application is by padding, commercial brands also suggest bath exhaustion as a possible procedure. In the research reported herein, bath exhaustion treatments are compared to padding. X-ray photoelectronic spectroscopy (XPS) technique showed that it was a suitable method to detect microcapsules’ presence on fabric surface. Results reported that high concentrations were required to obtain similar behaviours to those of padding. Moreover, we suggested reusing bath exhaustion baths, in order to minimise the loss of so much product in wastewater. We concluded that it was not possible because microcapsules deflate following contact with water for a period of time, and what is more interesting, microcapsule preparation must be done immediately before use, so as to avoid microcapsule deflation due to contact with water. 相似文献
18.
19.
研究以魔芋精粉和大豆分离蛋白为原料,采用超声波-热水浴溶胀工艺制备魔芋复合粉丝,通过与常温溶胀、热水浴溶胀和超声波溶胀制备的魔芋复合粉丝的质构特性和粉丝的基本品质特性进行比较,结论如下:当超声波功率70W、超声处理时间4min、超声波温度50℃和热水浴温度45℃时,魔芋复合粉丝能获得最佳的凝胶强度;通过多重比较分析可得,超声波-热水浴溶胀制备的魔芋复合粉丝硬度、黏性、咀嚼性、断条率、白度和感官特性显著改善,弹性、凝聚性和烹煮损失率与其他3种溶胀方法制备的魔芋复合粉丝不存在显著差异,析水率显著提高。 相似文献
20.
Colour and sarcoplasmic protein evaluation of pork following water bath and ohmic cooking 总被引:2,自引:0,他引:2
The objective of this study was to investigate the effects of ohmic (OH) and waterbath (WB) cooking on colour attributes and sarcoplasmic changes of porcine longissimus dorsi muscle at the same endpoint temperatures (EPTs; range 10 °C–80 °C). The OH treatment was carried out at 10 V cm− 1, and the WB temperature at 85 °C. The colour parameters, deoxymyoglobin% (DeoMb) and metmyoglobin% (MetMb) of the OH-cooked meat were significantly lower (P < 0.05) than those obtained by WB-cooking at the same EPTs (range 60 °C–80 °C). SDS-PAGE analysis showed that the meat treated with WB-cooking had a lower sarcoplasmic protein solubility (5.97 mg/g vs.14.89 mg/g, P < 0.05) and fainter protein bands than that of OH-cooking thus, indicating paler colour, and lower water-holding capacity especially in WB-cooked meat at EPTs above 40 °C. Strong correlations among lightness, browness, metmyoglobin% and soluble proteins were observed in meat following OH-cooking. 相似文献