荔枝壳多糖传统水提法最佳工艺优化研究  

Study on the optimized handicraft of traditional water formulation of Litchi pericarp polysaccharide

作　　者：惠春[1] 卢梦骁[2] 林大专[1] 张凌赢 曾宪东[1] 

机构地区：[1]长春医学高等专科学校,吉林长春130031 [2]同济大学数学系,上海200092

出　　处：《中国医药导报》2011年第28期29-31,共3页China Medical Herald

基　　金：吉教科合字[2009]第553号

摘　　要：目的:确定荔枝壳多糖的最佳提取条件。方法:以荔枝壳多糖的含量为指标,以提取温度、提取时间、提取次数、料液比为因素,利用单因素试验确定因素水平,正交试验法进行试验设计,对水提取法提取荔枝壳多糖的工艺进行系统研究。结果:荔枝壳多糖的最佳工艺条件为提取时间3 h,提取温度100℃,料液比1∶20。结论:本方法试验结果可作为提取荔枝壳多糖的工艺制定依据。Objective： To definite optimum extraction conditions of Litchi pericarp polysaccharide.Methods： The orthogonal testing method was employed to carry on the experimental design to systematically study the handicraft of traditional water formulation of Litchi pericarp polysaccharide,with the content of Litchi pericarp polysaccharide as a target,the extraction temperature,the extraction time,the extraction times and the material fluid ratio as the factors,using the single factor expriment to make sure the level of the factors.Results： The best technological conditions of Litchi pericarp polysaccharide were the extraction time with 3 h,the extraction temperature with 100℃,the expected material fluid ratio with 1∶20.Conclusion： This experiment results can be used as the polysaccharide technology formulating basis to extract the Litchi pericarp polysaccharide.

关 键 词：荔枝壳多糖 提取工艺 正交试验 

分 类 号：R931.7[医药卫生—生药学]