荔枝多糖的超声波辅助提取工艺优化研究  

INVESTIGATION ON THE ULTRASONIC WAVE-ASSISTED EXTRACTION TECHNOLOGY FOR LITCHI POLYSACCHARIDES

作　　者：吴雅静[1] 张名位[2] 孙远明[1] 唐小俊[2] 池建伟[2] 魏振承[2] 

机构地区：[1]华南农业大学食品学院,广东广州510642 [2]广东省农业科学院生物技术研究所/农业部功能食品重点实验室,广东广州510640

出　　处：《华南师范大学学报（自然科学版）》2007年第2期119-124,共6页Journal of South China Normal University(Natural Science Edition)

基　　金：广东省自然科学基金团队资助项目(200606);广东省农业科技重大专项资助项目(2003A2030507)

摘　　要：通过单因素试验和RSA响应面分析法优化了荔枝多糖的超声波辅助提取工艺.结果表明,超声波法提取荔枝多糖的最佳条件为:以荔枝干果肉为原料,以水为提取剂,超声波功率72 W,提取时间32 min,水料比12∶1.在此条件下,荔枝粗多糖的提取率可达18.94%.The optimum conditions of ultrasonic wave - assisted extraction technology for litchi polysaccharides were determined with the single factor and the RSA response surface method. The results showed that the optimum conditions were： dried litchi pulp was used as raw materials, water as the extracting agent, ultrasonic power 72W, extraction time 32min, and the liquid - solid ratio 12： 1. Under these optimum extraction conditions, the extraction rate of the crude litchi polysaccharides reached 18.94%.

关 键 词：超声波 荔枝多糖 优化 响应面 

分 类 号：Q539[生物学—生物化学]