百合多糖的超声波提取工艺研究  

Ultrasonicwave-Assited Extraction of Polysaccharides from Lilium Brownii

作　　者：禹文峰[1] 任凤莲[1] 吴晓斌[1] 

机构地区：[1]中南大学化学化工学院,湖南长沙410083

出　　处：《广州化学》2007年第2期36-40,共5页Guangzhou Chemistry

摘　　要：以百合多糖的得率为指标,对超声波提取与沸水回流提取进行了比较。采用单因素试验和正交试验对超声波提取百合多糖工艺进行优选。实验表明,超声波提取百合多糖的最佳工艺条件为:提取温度90℃,料液比1∶6,提取3次,提取时间40 min,百合多糖的得率为1.37%。The ultrasonicwave-assited extraction was compared with boiling water reflux extraction by the yield of polysaccharides of lilium brownii. The single factor experiments and orthogonal design have been used to optimize the ultrasonicwave-assited extraction. The optimum ultrasonicwave-assited extraction conditions of polysaccharides from lilium brownii were obtained, temperature 90℃, ratio of solid-liquid 1 ： 6, the duration of time 40min with 3 repetitions, the yield ofpolysaccharides was 1.37%.

关 键 词：百合多糖 超声波提取 正交试验 

分 类 号：R284.2[医药卫生—中药学]