传统方法提取佛手多糖的最佳工艺设计  

Optimal Design of the Technique for Fructus Citri Sarcodactylis Polysaccharide Extraction Using Traditional Method

作　　者：纪跃芝[1] 纪耀华[2] 

机构地区：[1]长春工业大学基础科学学院,长春130012 [2]长春医学高等专科学校,长春130031

出　　处：《中国食物与营养》2011年第9期63-66,共4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"佛手多糖提取工艺研究"(项目编号:2009548)

摘　　要：目的:利用传统方法确定提取佛手多糖的最佳工艺条件。方法:以佛手多糖含量为指标,提取次数、提取时间、提取温度、料液比为因素,通过单因素试验确定因素水平,利用统计分析方法对提取佛手多糖的工艺进行优化研究。结论:传统方法提取佛手多糖的最佳工艺条件是:提取次数2次,浸提时间1.5h,提取温度100℃,料液比1:20,该方法可以为大规模工业生产佛手多糖提供依据。【Objective】 To definite optimum extraction condition of fructus citri sarcodactylis polysacharide using traditional method.【Method】 The paper aimed to find out the optimum technology to extract fructus citri sacodactylis polysaccharide.Taking the content of fructus citri sacodactylis polysaccharide as the index,and the extraction times,the microwave time,the extraction temperature,and material-fluid ratio as various determining factors,single-factor experiment was carried out to determine the level of these factors using statistic analysis.【Conclusion】 Optimum extraction condition were extraction twice,microwave time 1.5h,extraction temperature 100℃,material-fluid ratio 1∶20,which provided reliable guideline to mass production of fructus citri sarcodactylis polysacharide.

关 键 词：佛手多糖 传统方法 提取工艺 正交试验 统计分析 

分 类 号：TQ461[化学工程—制药化工]