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芦荟凝胶的真空冻干研究
引用本文:付西光,董英,马海乐.芦荟凝胶的真空冻干研究[J].食品科技,2001(5):25-26.
作者姓名:付西光  董英  马海乐
作者单位:江苏理工大学生物与环境工程学院
基金项目:江苏理工大学青年教师基金项目(621000016)
摘    要:为了对芦荟凝胶进行真空冷冻干燥,首先通过简单的电阻装置测定了芦荟凝胶的共晶点与共融点.然后按照一定的升温程序对芦荟凝胶进行了冻结与升华干燥,并得到了芦荟凝胶的真空冻干曲线.最后通过对真空冻干芦荟凝胶与喷雾干燥芦荟凝胶的指标测定,将两种加工方法下芦荟凝胶所含的矿物质、蛋白质、有机酸、外观等指标进行了对比,结果表明,真空干燥能较好地保持芦荟凝胶的生物活性与特征.

关 键 词:芦荟  凝胶  真空  冻干
文章编号:1005-9989(2001)05-0025-02
修稿时间:2001年7月15日

Research on the Vacuum Freeze-Drying Method for the Gel of Aloes
FU Xi-Guang DONG Ying MA Hai-le.Research on the Vacuum Freeze-Drying Method for the Gel of Aloes[J].Food Science and Technology,2001(5):25-26.
Authors:FU Xi-Guang DONG Ying MA Hai-le
Abstract:With the simple instrument of resistance,the crystallizing point and the melting point of the gel of alo es were determined before vacuum freeze-drying,then the gel of aloes were freezed and lyophilized accord ing to a fixed procedure of rising temperature,after that a curve of vacuum freeze-drying for gel of aloes was ac hieved.At last the spaying-drying method for gel of aloes was processed,and some items of gel of aloes which used vacuum freeze-drying method and spraying-drying method were determined separately,these items include mineral,albumen,organic acid,appearance,etc..After the co ntrast on these items,a result was achieved:the biological activatio n and characteristics can be keeped w ell with the method of vacuum freeze-dry ing.
Keywords:gel  aloes  vacuum  freeze-drying
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