若羌红枣多糖超声波提取条件的探索  

Exploring the Ultrasonic Extraction Conditions of Polysaccharides from Zizyphus Jujuba of RuoQiang

作　　者：沈晓丽[1] 吴娜[1] 蒋新月[1] 杨洁[1] 

机构地区：[1]新疆大学生命科学与技术学院,新疆乌鲁木齐830046

出　　处：《现代食品科技》2008年第8期798-802,共5页Modern Food Science and Technology

摘　　要：以若羌红枣多糖为研究对象,用响应面分析法优化了若羌红枣多糖的超声波提取工艺,考察了超声波作用时间、超声波功率和水料比三个因素对红枣多糖提取的影响,确立了若羌红枣多糖超声波提取的最佳工艺条件:超声提取时间25min,超声波功率120W,水料比30:1(V/m),且在最佳提取条件下红枣多糖提取率(以总糖计)达到55.38%。与传统的水浴浸提法相比,该方法简便易行,不仅缩短了提取时间,而且提高了红枣多糖提取率。The ultrasonic-assisted extraction of polysacchafides from Zizyphus. jujuba were investigated by response surface analysis （RSA）. The optimum extraction time, ultrasonic power, and water/material ratio were 25 min, 120 W, and 30：1, respectively, under which the yield of polysaccharides （total sugar） achieved 55.38%. Compared with traditional water extraction, this method was easier and faster with higher extraction rate ofjujuba polysaccharides.

关 键 词：红枣多糖 超声波提取 响应面分析 提取率 

分 类 号：TQ461[化学工程—制药化工]