山药多糖的超声辅助提取技术研究  

STUDY ON TECHNOLOGY OF THE ULTRASONIC EXTRACTION OF POLYSACCHARIDES FROM CHINESE YAM

作　　者：李金忠[1] 马海乐[1] 吴沿友[1] 

机构地区：[1]江苏大学,镇江212013

出　　处：《食品研究与开发》2005年第4期72-75,共4页Food Research and Development

摘　　要：在单因素试验的基础上采用正交试验得出了超声波提取山药多糖的最佳试验条件,即超声功率1000W、超声时间50min、提取温度60℃、料液比1:100。该工艺与传统的水提取法相比,得率提高两倍多,提取时间也缩短为50min。Utilizing orthogonal test of the ultrasonic extraction of polysaccharides from Chinese yam, based on the result of single factor influence, this article put forward an optimum extracting condition as follows： ultrasonic power was IO00W, extracting time was 50 minutes, extracting temperature was 60℃, material-water ratio was 1：100. Compared with conventional method, the polysaccharides yield achieved by ultrasonic extraction was about two times higher and the extracting time shortened within 50 minutes as well.

关 键 词：山药 多糖 超声辅助提取技术 超声功率 超声时间 工艺流程 

分 类 号：TQ28[化学工程—有机化工]