摘要
建立超声波法辅助提取芡实多糖的最佳提取工艺。采用单因素考察和正交试验,以芡实多糖得率为指标,对水提液料比（A）、水提时间（B）、水提温度（C）、超声时间、超声温度进行优选研究,并与传统热水浸提法作比较。影响芡实多糖的提取率的主次关系依次为水提时间〉水提温度〉水提液料比。最佳提取工艺为超声时间20min,超声温度60℃,水提液料比1∶35（g/mL）,水提时间5h,水提温度80℃。试验优选的超声辅助提取法多糖提取率高,优于传统热水浸提法。
Set up the optimum extraction technology of polysaccharide from gorgon.By using single factor and orthogonal test were imployed to optimize the extraction process conditions of ultrasound-assisted and the traditional method,with the extraction rate of polysaccharide as the index,the extraction liquid-material ratio（A）,extraction time（B）,extraction temperature（C）,ultrasonic time and ultrasonic temperature were optimized.The orders of the influencing factors of the extraction rate of polysaceharide from gorgon were as follows：the extraction temperature extraction liquid-material ratio extraction time.The optimum extraction technology was as follows：ultrasonic time of 20 min,ultrasonic temperature of 60℃,extraction liquid-material ratio of 1：35,extraction time 5 h,extraction temperature of 80℃.The extraction ratio of the ultrasonic method was 10.19% higher than that of the traditional.
出处
《食品研究与开发》
CAS
北大核心
2010年第8期15-19,共5页
Food Research and Development
关键词
芡实
多糖
超声波
正交试验
提取工艺
gorgon
polysaccharide
ultrasonic wave
orthogonal experiment
extraction technology
作者简介
作者简介：谢燕娟（1986-），女（汉），本科，研究方向：预防医学专业一卫生检验方向。
通信作者：王晓波（1961-），女（汉），教授，硕士，研究方向：食物营养与功效成分。
