超声提取仙人掌多糖的工艺研究  

Study on Technology of Ultrasonic Extraction of Cactus Polysaccharides

作　　者：韩淑琴[1] 杨洋[2] 黄涛[1] 聂静然[1] 

机构地区：[1]广西大学轻工与食品工程学院,广西南宁530004 [2]广西大学生命科学学院,广西南宁530004

出　　处：《食品与药品》2007年第03A期22-24,共3页Food and Drug

摘　　要：目的探索超声提取仙人掌多糖的最佳工艺。方法运用超声技术提取仙人掌的多糖成分,用L9(34)正交试验设计方案,研究超声波频率、作用时间、固液比、醇沉倍数等4个因素对超声提取仙人掌多糖取率的影响。结果超声提取仙人掌多糖最优的工艺条件是:超声波频率为60kHz、作用时间15min、固液比1:25、醇沉倍数2.5倍。结论用超声提取仙人掌多糖取率高,工艺可行。Objective To study the optimized extraction process of cactus polysaccharides by ultrasonic method. Methods By L9 （3^4） orthogonal design tset, the effects of ultrasonic frequency, ultrasonic duration, ratio of solid to liquid, and alcohol multiple on the extraction efficiency of cactus polysaccharides were investigated. Results The optimal condition for the extraction of cactus polysaccharides was as follows： ultrasonic frequency of 60kHz, ultrasonic duration of 15 min, ratio of solid to liquid 1：25, alcohol multiple of 2.5. Conclusion The extraction efficiency of cactus polysaccharides by ultrasonic method is high, and the technology is feasible.

关 键 词：超声提取 仙人掌多糖 正交设计试验 

分 类 号：Q538[生物学—生物化学]