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《Food Science》 2006-08
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Study on Difference Extraction Technology of Polysaccharide from Physalis alpepengi var.francheti Fruit

GE Yu,DUAN Yu-feng,LIU Jun-hua,LIU Ping(Department of Food Engineering,Shaanxi Normal University,Xi'an 710062,China)  
The technique to improve the extraction conditions of polysaccharides from Physalis alpepengi var.francheti was studied in this paper.The results showed that the optimal conditions of hot water extraction of water-soluble polysaccharides are as follows:adding water ratio 1:15(W/V),temperature of extraction 90℃,duration of extraction 6 h,and highest extraction rate of polysaccharide 2.783%.The optimal conditions of supersonic wave extraction of water-soluble polysaccharide are as follows:adding water ratio 1:15(W:V),supersonic power 300W,duration of extraction 25min.and highest extraction rat of polysaccharide 3.670%.The water soluble polysaccharide was extracted by the papain,and the extracting effect of cellulose was better than the other enzymes,while the highest extraction ratio of polysaccharides was 9.588%.However it might affect the chemical structure of polysaccharide.In addition,Sevag method combined with enzyme method based on traditional Sevag method to eliminate protein was adopted,which could greatly increase the removal rate of protein.And de-coloration of polysaccharides by absorption resin(LSA-8)can greatly increase the de-coloration rate and the polysaccharides holding rate as well.
【CateGory Index】: TQ28
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