超声波法提取人参多糖的研究  

Study on the Extraction of Polysaccharides from Ginseng with Ultrasonic Wave

作　　者：钟振声[1] 孙立杰[1] 冯焱[1] 穆筱梅[1] 

机构地区：[1]华南理工大学化学科学学院,广东广州510640

出　　处：《化学与生物工程》2006年第6期30-32,共3页Chemistry & Bioengineering

摘　　要：人参根磨粉后,以蒸馏水为提取剂,用超声波法提取人参根中人参多糖,采用苯酚-硫酸比色法测定多糖含量。实验结果表明:超声波功率为200 W、超声波作用时间为30 min、m(人参粉)∶m(蒸馏水)=1∶50、人参粉粒度为80目为最佳的操作条件,在此条件下提取的多糖质量分数比常规法提取3 h得到的多糖质量分数还高2.3%。Using distilled water as extraction agent,ginseng polysaccharides were extracted by method of ultrasonic wave from ginseng powder. The content of ginseng polysaccharides was determined by the method of phenol-vitriol. Compared with the routine method, the content of ginseng polysaccharides was enhanced by ultrasonic process at fixed 200 W, 30 min, re（ginseng powder） ： re（distilled water） = 1 ： 50,grainsize 80 mesh, and the enhancement rate was 2.3 %.

关 键 词：超声波 提取 人参多糖 苯酚-硫酸比色法 

分 类 号：TQ936[化学工程] O644.3[理学—物理化学]