超声波辅助浸提木枣多糖优化工艺的研究  

Study on Ultrasonic Extraction Technology of Polysaccharides from Muzao Jujube

作　　者：杨春[1] 丁卫英[1] 邓晓燕[1] 刘金凤[1] 孟晶岩[1] 

机构地区：[1]山西省农业科学院农产品综合利用研究所,山西太原030031

出　　处：《农产品加工（下）》2008年第5期24-26,共3页Farm Products Processing

基　　金：山西省科学技术厅农业攻关项目(2006031076)。

摘　　要：通过正交试验,研究了超声波功率、提取温度、提取时间、料液比和提取液pH值对木枣多糖得率的影响。结果表明,各因素影响程度依次为:提取液pH值>料液比>提取时间>提取温度>超声波功率;得到最佳工艺参数为:超声波功率为200W,料液pH值为9,料液比为1∶12,温度为50℃,提取时间为15min。在此参数条件下,木枣多糖提取得率为1.81%。In this paper, the factors of ultrasonic power, extracting temperature, extracting time, solid liquid ratio and pH were studied. The results indicated that the most significant factor was the pH, then solid liquid ratio, extracting time, extracting temperature, and ultrasonic power. The optimal conditions in the extraction procession were as follow： ultrasonic power 200W, pH 9, solid-liquid ratio 1：12, extracting temperature 50℃, extracting time 15 min. On the optimal conditions the obtaining rate of polysaccharides could reach 1.81%.

关 键 词：超声波浸提 木枣 多糖 正交试验 

分 类 号：TS201.1[轻工技术与工程—食品科学]