酸浆果
- 网络Physalis;Type-MLRS;MLRS
酸浆果-
响应面法优化酸浆果多糖的提取工艺
Optimization of the Extraction of Polysaccharide ( PAP ) by Response Surface Analysis
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研究结果表明：枸杞子中酸浆果红素是由玉米黄素与两个棕榈酸分子酯化的产物，酸浆果红素对热、酸、氧化剂比较稳定，但对光、Cu2+极不稳定。
The results showed that the physalien was the product of the zeaxanthin esteri fied with two molecular palmic acid . The physalien was stable to heating acid a n d oxidant , however , it was very sensitive to light and Cu2 + .