超声波辅助提取笃斯越桔叶片多糖的研究  

Study on Ultrasonic Extraction Technology of Polysaccharide from Leaves of Vaccinium uliginosum L.

作　　者：刘艳丰[1] 林松毅[1] 刘静波[1] 张巍[1] 

机构地区：[1]吉林大学军需科技学院营养与功能食品研究室,吉林长春130062

出　　处：《食品科学》2007年第10期290-293,共4页Food Science

基　　金：吉林省科技厅应用基础研究项目(20050567);吉林大学农学部大学生科技创新基金资助项目(2007051841)

摘　　要：本实验对影响超声波技术辅助水浸提工艺的多个因素进行了研究,优化了超声波作用时间、超声功率、热水浸提时间、热水浸提温度四个工艺条件。L9(34)正交试验,结果表明各因素影响程度依次为:浸提温度>超声时间>超声功率>水浸提时间,得到最佳参数为:超声时间15min,超声功率200W,水浸提时间75min,浸提温度90℃。在此参数条件下多糖的提取率达7.96%,总提取时间为90min。与传统方法相比,大大缩短了提取时间,降低了能量消耗。Supersonic technology assisted water extraction to extract polysaccharides from leaves of Vaccinium uliginosum L. was researched in this experiment. The factors of ultrasonic time, ultrasonic power,extracting time and water temperature were studied. Through a comparison analysis and L9（34） orthogonal design, ultrasonic time, ultrasonic power, extracting time with water and water temperature were investigated respectively. The results indicated that the most significant factor was the extraction temperature, then the ultrasonic time, ultrasonic power and time of water diffusion. The optimal conditions in the extraction procession were as follow： ultrasonic time 15 min , ultrasonic power 200 W, water diffusion time 75 min and water temperature 90 ℃. On the optimal conditions the extracting rate of polysaccharides could reach 7.96%. The total extraction time is only 90 min. Compared with the traditional technology, it reduces the time of extract process and energy consumption significantly.

关 键 词：超声波 笃斯越桔 多糖 正交试验 

分 类 号：Q946.3[生物学—植物学]