| 香菇多糖的过氧化氢脱色工艺研究 |
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| 引用本文： | 陈健,耿安静,徐晓飞.香菇多糖的过氧化氢脱色工艺研究[J].食品工业科技,2010(3). |
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| 作者姓名： | 陈健 耿安静 徐晓飞 |
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| 作者单位： | 1. 华南理工大学轻工与食品学院,广东,广州,510640
2. 华南理工大学轻工与食品学院,广东,广州,510640;南方李锦记有限公司,广东,广州,510620 |
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| 摘 要： | 为了脱除香菇多糖液中的色素,以过氧化氢(H2O2)为脱色剂,选择脱色时间、脱色温度、pH和过氧化氢的质量百分比浓度等因素为实验因素,进行单因素实验,以此为基础进行4因素3水平的正交实验。结果表明,在脱色时间3h、温度55℃、pH7和过氧化氢的质量分数为7%的脱色条件下,可以有效地去除香菇多糖液中的色素。过氧化氢脱色时间短,香菇多糖保留率高,脱色效果优于树脂。
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| 关 键 词： | 香菇多糖 过氧化氢 脱色 分子量 |
Study on decolorizing technology of Ientinan by hydrogen peroxide |
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| CHEN Jian,GENG An-jing,XU Xiao-fei.Study on decolorizing technology of Ientinan by hydrogen peroxide[J].Science and Technology of Food Industry,2010(3). |
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| Authors: | CHEN Jian GENG An-jing XU Xiao-fei |
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| Affiliation: | CHEN Jian1,GENG An-jing1,XU Xiao-fei1,2 (1.College of Light Industry , Food Science,South China University of Technology,Guangzhou 510640,China,2.Nanfang Lee Kum Kee Co.,Ltd.,Guangzhou 510620,China) |
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| Abstract: | In order to decolorize the lentinan,hydrogen peroxide was used to be reagent for decolorizing it,and the time,temperature, pH as well as mass fraction of hydrogen peroxide were selected to be factors for the experiment of single factor,then the orthogonal test with four factors and three levels was carried out on the aforementioned basis.The results showed that the polysaccharide was decolorized effectively under the conditions which the time was 3h,the temperature was at 55℃,the pH was 7 and the mass fraction of hydrogen peroxide was 7%.The decoloration time by hydrogen peroxide was shorter, and the retention rate of lentinan was higher. In brief, the decoloration effect by hydrogen peroxide was better than by resin. |
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| Keywords: | lentinan hydrogen peroxide decolorize molecular weight |
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