超声波技术用于薏米根多糖的提取  

Applying Ultrasound Technique in Extraction of Polysaccharides from Coix Lacryma-jobi L.Root

作　　者：王明艳[1] 王芳[1] 杨树平[1] 

机构地区：[1]淮海工学院化学工程系,连云港222005

出　　处：《中国粮油学报》2006年第6期59-61,66,共4页Journal of the Chinese Cereals and Oils Association

基　　金：淮海工学院自然科学基金资助项目(Z2005012)

摘　　要：本文采用薏米根为原料,通过单因素考察及正交实验优化了用超声波法提取薏米根多糖的工艺条件。结果表明:超声60m in,超声波功率200W,提取温度80℃,固液比1∶20为最佳工艺条件。与传统水煎煮法比较,超声波提取方法提取率高,是薏米根多糖提取的一种优选方法。The extraction condition of polysaccharides from Coix lacryma -jobi L. root by applying ultrasound technique was optimized with single factor and orthogonal experiments. The obtained optimal condition is as follows： ultrasound extraction time 60 min, ultrasound power 200W, extraction temperature 70℃, and solid to liquid ratio 1 ： 20. In contrast to other extraction methods, the ultrasound technique could be a better method for extracting polysaccharides from Coix lacryma- jobi L. root with high yield.

关 键 词：薏米根 多糖 提取 超声波 

分 类 号：TS275.2[轻工技术与工程—农产品加工及贮藏工程]