超声波辅助提取蜈蚣藻多糖的工艺优化研究  

Optimizing for the technics of extracting polysaccharide from the grateloupia filicina with ultra sonic aiding

作　　者：郭守军[1] 杨永利[1] 张正平[1] 詹怀先[1] 周银锐[1] 方锦榕[1] 

机构地区：[1]韩山师范学院生物系,广东潮州521041

出　　处：《食品与机械》2011年第4期54-57,共4页Food and Machinery

基　　金：广东省科技厅计划项目(编号:2007B080701046);韩山师范学院青年基金(编号:200502)

摘　　要：对蜈蚣藻中可溶性粗多糖的提取工艺进行研究。采用单因素试验和L9(33)正交试验研究温度、超声处理时间、提取次数和超声波功率对多糖提取率的影响。结果表明,超声波功率是影响蜈蚣藻多糖提取的主要因素,其次是提取时间,再次是提取温度;最佳工艺为超声波提取温度70℃、超声处理时间15min、超声波功率为450W、提取3次;多糖提取率为62.75%,总糖含量为81%。Optimizing technics of extracting polysaccharide from grateloupia filicina was carried on by single factor tests and L9 （33 ） orthogonal experiment by the aid of ultrasonic wave. Experimental result showed that the ultrasonic power was the main factor effecting the extracting rate of grateloupia filicina polysaccharide, extracting time was the secondly factors and extracting temperature thirdly. The optimum technics was as follow： extracting temperature 70 ℃, extracting time 15 min and ultrasonic power 450 W. The extraction yield was 62.75% ,and the contents of total sugar was 81%.

关 键 词：蜈蚣藻 多糖 超声波 提取工艺 

分 类 号：TQ461[化学工程—制药化工]