陈皮多糖提取工艺的研究  

Optimization of extraction procedure of polysaccharide in tangerine peel

作　　者：廖素媚[1] 黄庆华[1] 林林[1] 莫云燕[1] 

机构地区：[1]广东药学院分析化学教研室,广东广州510006

出　　处：《广东药学院学报》2007年第6期654-655,共2页Academic Journal of Guangdong College of Pharmacy

摘　　要：目的研究陈皮多糖水提法的优化工艺。方法采用水浴加热提取方法,用L9（3^4）正交试验设计方案,考察固液比、提取温度、提取时间3种因素对陈皮多糖提取率的影响。结果水提陈皮多糖的最佳工艺参数是：固液比1：10,提取温度100℃,提取时间6h,其多糖最高提取率可达7.61%。结论该优化工艺可用于陈皮多糖的提取。Objective To optimize the extraction procedure of polysaccharide in tangerine peel.Methods By L9 （3^4） orthogonal design, the effects of the solid-liquid ratio,temperature,and extraction time on the extraction efficacy of polysaccharide in tangerine peel were investigated.Results The optimum conditions of the hot water extraction were as follows：solid-liquid ratio of 1：10,100℃and 6 hours of extraction.The extraction efficacy of polysaccharide in tangerine peel by ultrasonic method was 7.61%.Conclusion This extraction method of polysaccharide is feasible.

关 键 词：陈皮 多糖 提取 正交设计试验 

分 类 号：TQ461[化学工程—制药化工]