超声波法提取苦竹叶多糖的工艺研究  

Study on ultrasonic extraction of polysaccharides in leaves of Pleioblastus amarus

作　　者：王志坤[1] 李妃[1] 林新春[2] 柴玲[1] 刘力[1] 

机构地区：[1]浙江林学院理学院,浙江临安311300 [2]浙江林学院浙江省现代森林培育技术重点实验室,浙江临安311300

出　　处：《食品工业科技》2011年第8期236-237,241,共3页Science and Technology of Food Industry

基　　金：国家科技部项目(2007EA700002);浙江省科技厅项目(2007C22081);浙江林学院科研发展基金面上项目(2008FK22)

摘　　要：以苦竹叶多糖的含量为指标,对超声波功率、溶剂量、提取时间三个影响超声波法提取苦竹叶多糖含量的因素进行考察。结果表明,在三个因素中溶剂量对提取含量的影响最大,超声波功率次之,提取时间对结果的影响最小。超声波功率、溶剂量和提取时间对苦竹叶多糖提取的影响均具有显著性意义(P<0.05)。超声波法提取苦竹叶多糖的最佳工艺条件为:超声波功率50W,35倍量水,提取30min;提取含量为14.084mg·g-1。Several factors,such as solvent,time and ultrasonic power were investigated and the appropriate ultrasonic extraction conditions were obtained from the orthogonal test.The results showed that solvent amounts took first place in three factors,ultrasonic power was the second,then was time.Extraction of polysaccharides from Pleioblastus amarus leaves had a significant effect on the time measuring,Abstracting ultrasonic power and menstruum.The best conditions were as follows：ultrasonic power 50W,liquid ratio 1：35 and 40min.Extraction content was 14.084mg·g-1.

关 键 词：超声波提取法 苦竹叶 多糖 正交实验 

分 类 号：TS201.23[轻工技术与工程—食品科学]