库拉索芦荟中芦荟多糖提取方法的比较  

Comparison with the Methods of Extracting Polysaccharide from Aloe Vera L.

作　　者：何思微[1] 何凤林[1] 赵立超[1] 刘晓娟[1] 石洵[1] 

机构地区：[1]华南农业大学食品学院食品科学系,广东广州510642

出　　处：《食品研究与开发》2012年第2期32-35,共4页Food Research and Development

摘　　要：对库拉索芦荟中芦荟多糖的3种常用提取方法的提取条件分别进行研究,得到热水浸提法、微波辅助法和超声波辅助法的最佳提取条件,并分别在最佳提取条件下比较了3种方法对芦荟多糖提取率的影响。结果表明,超声波辅助法最有利于库拉索芦荟中芦荟多糖的提取,超声波辅助法的最佳提取条件为超声波功率800 W,超声波时间9 min,料液比为1∶30(g/mL),芦荟多糖的提取率为5.42%。超声波辅助法芦荟多糖的提取率分别比热水浸提法和微波辅助法提高了4.43%和3.83%。Three common methods of hot water extraction,microwave-assisted extraction and ultrasonic-assisted extraction were employed to extract polysaccharide from Aloe vera L..The optimum extraction conditions for the three methods were obtained by single factor experiment and orthogonal experiment.Among the three methods,ultrasonic-assisted extraction was the best method for extracting polysaccharide.Under ultrasonic-assisted extraction,the optimum polysaccharide extraction conditions were as follows ultrasonic power 800 W,ultrasonic treatment time 9 min,and ratio of solid to liquid 1∶30,and the extraction rate of polysaccharide was 5.42 %.The extraction rate of polysaccharide of ultrasonic-assisted extraction was 4.43 % and 3.83 % respectively higher than those of hot water extraction and microwave-assisted extraction.

关 键 词：库拉索芦荟 芦荟多糖 提取 微波 超声波 

分 类 号：TS255.1[轻工技术与工程—农产品加工及贮藏工程]