超声-微波协同萃取枇杷叶多糖的工艺研究  

Study on ultrasonic-microwave synergistic extraction of polysaccharides from loquat leaves

作　　者：王志高[1] 鄢贵龙[1] 武华宜[1] 易梦雅[1] 

机构地区：[1]淮阴师范学院生物系,江苏淮安223300

出　　处：《食品工业科技》2008年第8期207-209,共3页Science and Technology of Food Industry

基　　金：淮安市科技计划项目(SN0767)

摘　　要：探讨了利用超声-微波协同萃取枇杷叶中多糖的提取工艺,经过单因素和正交组合实验,得到了在超声-微波协同作用下最佳的多糖提取工艺为:料水比1∶15,提取温度85℃,提取时间90min。相对于水提醇沉法及微波提取法,超声-微波协同萃取法具有提取率高,提取时间短的特点,是枇杷叶多糖提取的一种新的优选方法。Polysaccharides in Ioquat leaves were extracted by ultrasonic- microwave synergistic extraction technology. Through single factor and orthogonal test, the optimum conditions of extraction were obtained as follows, adding 15 times water as much as Ioquat leaves in 85℃ for 90min. Compared with other extraction, the ultrasonic-microwave synergistic extraction was a better method for Ioquat leaves polysaccharides extraction with less time and higher extraction rate,it could be a better method for extracting the Ioquat leaves polysaccharides.

关 键 词：枇杷叶 多糖 提取 超声-微波协同萃取 

分 类 号：TS255.36[轻工技术与工程—农产品加工及贮藏工程]