| 芦荟加工过程中芦荟多糖变化研究 |
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| 引用本文： | 李桂银,周治德.芦荟加工过程中芦荟多糖变化研究[J].食品工业科技,2008(12). |
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| 作者姓名： | 李桂银 周治德 |
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| 作者单位： | 1. 湖南科技职业学院轻化工程学院,湖南长沙,410118
2. 湖南农业大学东方科技学院,湖南长沙,410128 |
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| 基金项目： | 湖南省教育厅资助项目
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| 摘 要： | 芦荟在加工过程中,芦荟多糖的含量不断变化,导致芦荟粉中的芦荟多糖含量较低.针对芦荟加工过程中芦荟多糖的变化,将芦荟加工工艺进行分析.结果表明:酶解工序和无机膜微滤工序对芦荟多糖下降的影响最大.故优化加工过程和工艺参数,芦荟粉中的芦荟多糖含量明显提高.
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| 关 键 词： | 芦荟 多糖 加工 |
Study on the changes of polysaccharides content in the processing of aloe |
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| LI Gui-yin,ZHOU Zhi-de.Study on the changes of polysaccharides content in the processing of aloe[J].Science and Technology of Food Industry,2008(12). |
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| Authors: | LI Gui-yin ZHOU Zhi-de |
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| Affiliation: | 1.Hunan Vocational College of Science and Technology;Changsha 410118;China;2.Orient Science & Technology College of Hunan Agricultural University;Changsha 410128;China |
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| Abstract: | In the processing of aloe,aloe polysaccharide content constantly changed,which lead to lower polysaccharide content in the aloe powders products.In order to effectively keep the functional polysaccharide components of aloe,the process of aloe was analysised carefully.The results showed that the enzymolysis procedure and the inorganic membrane micro filters procedure obviously affected the content of polysaccharide.Therefore we suggested that aloe process and the technological parameter was optimized so that... |
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| Keywords: | aloe polysaccharide process |
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