Abstract
The polysaccharide from Lingwu Jujube was extracted using enzyme-microwave method. Moreover, the influence factors of polysaccharide extraction were studied, i.e. the enzyme concentr-ation, the hydrolysis time, the material ratio, the microwave power, and the treatment time, and then the optimum extraction condition were finally determined through orthogonal test. The results showed that the jujube polysaccharide could be extracted with high efficiency by combining the utilization of 1.5% trypsin (pH 8.0, hydrolyzing for 2.0 h) with the microwave (under the medium fire for 5 min), controlling the material ratio at 1∶20 (mass ratio).
Publication Date
11-28-2016
First Page
145
Last Page
147,201
DOI
10.13652/j.issn.1003-5788.2016.11.033
Recommended Citation
Lizhi, ZHANG and Na, FENG
(2016)
"Procedure optimization on extraction of jujube polysaccharide with enzyme-microwave,"
Food and Machinery: Vol. 32:
Iss.
11, Article 33.
DOI: 10.13652/j.issn.1003-5788.2016.11.033
Available at:
https://www.ifoodmm.cn/journal/vol32/iss11/33
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