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《Modern Food Science and Technology》 2006-03
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Study on the Extraction Technology of Polysaccharide from Longan

Wang Ling, Ji Bao- ping ﹙Food Science and Nutrition Engineering College, ChinaAgricultural University, Beijing100083, China﹚  
In this article, polysaccharide was extracted from dry pulp in longan. Single factor test and orthogonal experiment design methods L9(33)were applied to analyze the influence of the factors such as solid-liquid ratio and temperature and time on the extraction percent of the polysaccharides. Extraction of water, protein removal by sevag method combined with enzyme method, ethanol precipitation, centrifugal and other methods were adopted. Experimental results indicated that solid-liquid ratio and temperature would significantly affect the extraction percent of the polysaccharides. The optimum solid-liquid ratio was1:40, temperature was 80℃ and the extraction time was 4h.In this condition, the extraction percent of polysaccharides in longan was up to 21.94%.
【CateGory Index】: TQ464.1
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