白茅根中多糖的微波提取工艺研究  

Study on microwave extraction of polysaccharide from cogongrass rhizome

作　　者：李粉玲[1] 蔡汉权[1] 邱永革[1] 王娜[1] 

机构地区：[1]广东韩山师范学院,广东潮州521041

出　　处：《食品与机械》2009年第2期137-140,共4页Food and Machinery

摘　　要：研究微波法提取白茅根多糖的工艺,探讨微波火力、微波加热时间、液料比、提取次数等条件对提取效率的影响。结果表明:微波火力20%,微波时间2 min,料液比1∶30(W∶V),提取次数2次为最佳提取条件。与传统方法相比,该方法提取率高,省时。The microwave extraction cogongrass rhizome polysaccharide was studied, and the effects of several factors to the extraction efficiency were also discussed, such as microwave power, heating time, solid to liquid ratio and extraction times. The optimal extraction condition were as follows ： microwave power 20%, extraction time 2min, solid to liquid ratio 1 ： 30（W： V） and extraction times twice. This process is more efficient and time saving than traditional process.

关 键 词：白茅根 多糖 微波提取 正交试验 苯酚-硫酸法 

分 类 号：TQ461[化学工程—制药化工]