Research Progress on Extraction of Corncob Polysaccharide and its Application in Fruit and Vegetable Preservative
Through the research on the deep processing technology of corn cob to select the best yield process,and extract polysaccharide as the main component of fruit and vegetable preservative,surfactant using Tween 80 and span 80,The optimal extraction rate of corncob polysaccharide and the best preservation performance of fruit and vegetable preservative were determined by single factor experimental control variable method.Corn cob polysaccharide aqueous solution(mass fraction is 1.5%),Tween 80+Span 80(mass ratio is 1:1),oil phase liquid paraffin,absolute ethanol,chitosan solution(mass concentration is 10g/L),gum Arabic solution(mass concentration is 150g/L)were selected for the experiment.A large number of experiments have shown that the fruit and vegetable preservative prepared from corncob polysaccharide has a good effect on reducing the spoiling rate of fruit and vegetable,regulating the water activity of fruit and vegetable,and slowing down the ripening process of fruit and vegetable.
corn cobpreservativepolysaccharidefruit and vegetablespoilage rate
万方数据
维普
