回归正交法优化丝瓜多糖提取工艺  

Optimization of Extract Processing of Polysaccharide in Luffa by Orthogonal Regression Design

作　　者：李小会[1] 李建珊[1] 李志洲[1] 

机构地区：[1]陕西理工学院化学与环境科学学院,陕西汉中723001

出　　处：《食品与发酵科技》2009年第4期63-66,共4页Food and Fermentation Science & Technology

摘　　要：采用回归正交法优化丝瓜多糖的最佳提取工艺条件。结果表明丝瓜多糖的最佳提取工艺条件为:料液比为1:30.2,提取温度为93℃,pH值为8.3,提取功率为400w,提取时间为5min,丝瓜多糖的得率达2.86%。The optimization of extraction of polysaeeharide from Luffa was studied by orthogonal regression design in this paper. The result showed that the optimum extraction conditions were the proportion of the material and extracting agent 1： 30.2, the extraction temperature 93℃ ,pH8.3, the microwave power 400w and the extraction time 5min ,the rate of extraction was 2.86%.

关 键 词：回归正交法 丝瓜 多糖 提取 

分 类 号：TS201.2[轻工技术与工程—食品科学]