| 白芷淀粉的提取工艺研究 |
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| 引用本文： | 李大峰,贾冬英,姚开,潘德辉.白芷淀粉的提取工艺研究[J].现代食品科技,2011,27(2):203-205. |
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| 作者姓名： | 李大峰 贾冬英 姚开 潘德辉 |
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| 作者单位： | 四川大学轻纺与食品学院,四川成都,610065 |
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| 摘 要： | 以NaOH为浸泡剂,探讨了料液比、pH、浸泡时间、浸泡温度对淀粉提取率的影响,并用正交试验确定了白芷淀粉提取的最佳工艺.结果表明:淀粉提取的最适宜的提取工艺条件为料液比1:6,NaOH浸提液的pH9.0,浸泡时间6h,浸泡温度30℃.在此工艺条件下,淀粉的提取率为84.56%.
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| 关 键 词： | 白芷 淀粉 提取工艺 |
Extraction of the Starch from Angelica dahurica |
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| LI Da-feng,JIA Dong-ying,YAO Kai,PAN De-hui.Extraction of the Starch from Angelica dahurica[J].Modern Food Science & Technology,2011,27(2):203-205. |
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| Authors: | LI Da-feng JIA Dong-ying YAO Kai PAN De-hui |
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| Affiliation: | (College of Light Industry & Food,Sichuan University,Chengdu 610065,China) |
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| Abstract: | The effects of ratio of Angelica dahurica sample to water,pH,extracting time and temperature on Angelica dahurica starch extraction ratio were investigated using sodium hyroxide solution as extracting reagent.The optimal conditions for Angelica dahurica starch extraction were confirmed through orthogonal test as follows:pH 9.0,ratio of sample to water 1:6,extracting time 6 h,and extracting temperature 30℃.With these optimal conditions,the extraction rate of the Angelica dahurica starch was 84.56%. |
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| Keywords: | Angelica dahurica starch extracting technic |
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