超声波辅助提取大黄多糖工艺的优化  

Optimalization of Extract Technique of Rhubarb Polysaccharides with Assistance of Ultrasonic

作　　者：刘晓茵 袁湘杰[2] 

机构地区：[1]长春医学高等专科学校,长春130031 [2]白求恩医大制药厂,长春130000

出　　处：《中国食物与营养》2010年第12期51-53,共3页Food and Nutrition in China

基　　金：吉林省教育厅"十一五"科学技术研究项目(项目编号:吉教科合字(2008)第434号)

摘　　要：目的:确定大黄多糖的最佳提取条件。方法:以大黄多糖的含量为指标,以提取温度、提取时间、提取次数、料液比为因素进行试验设计,对超声波辅助提取大黄多糖的工艺进行优化研究。结果:超声波辅助提取大黄中大黄多糖的最佳工艺条件是提取温度80℃,超声作用时间50min,提取次数为2次,料液比1∶20。结论:本试验结果可作为超声波辅助提取大黄多糖工艺制定的依据。【Objective】To determine the optimal condition to extract rhubarb polysaccharides.【Method】Taking the content of rhubarb polysaccharides as index,extracting temperature,time and frequency as factors,making use of orthogonal experiment to design the experiment,the optimalization reseach on the extracting technique rhubarb polysaccharides with the assistance of ultrasonic was conducted.【Result】The optimal technical condition to extract rhubarb polysaccharides from rhubarb with the assistance of ultrasonic was the temperature 80℃,duration of ultrasonic 50min,extraction twice and ratio of propolis to liquid 1：20.【Conclusion】The experiment could be used as the basis for the draw up of the technique to extract rhubarb polysaccharides with the assistance of ultrasonic.

关 键 词：超声波提取 大黄多糖 工艺优化 

分 类 号：TQ461[化学工程—制药化工]