超声波法提取仙人掌多糖的工艺研究  

Study on the optimize extraction process of the Cactus polysaccharides extract by ultrasonic

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,南宁530004 [2]广西大学生命科学学院,南宁530004

出　　处：《山东食品发酵》2007年第1期10-12,共3页Shandong Food Ferment

摘　　要：本实验运用超声波技术提取仙人掌中的多糖成分,采用L9（3～4）正交实验设计方案,研究了超声波频率、作用时间、固液比、醇沉倍数四个因素对超声波提取仙人掌多糖提取率的影响。结果表明,超声波提取仙人掌多糖最优化工艺条件是：超声波频率为60kHz、作用时间15min、固液比1：25、醇沉倍数2．5倍。By the experiments of orthogonal design, the effects of ultrasonic frequency, ultrasonic act duration, solvent to solute ratio, alcohol multiple on the extraction efficiency of cactus polysaccharides were investigated. The result showed that the optimal conditions for extraction of cactus polysaccharides were as follows. 60kHZ ultrasonic frequency,15 minutes action duration, 1：25 solvent to solute ratio,2.5 alcohol multiple.

关 键 词：超声波技术 仙人掌多糖 正交设计 

分 类 号：TS255[轻工技术与工程—农产品加工及贮藏工程]