玉竹多糖超声提取工艺优化及其保湿性研究  

Optimization of Ultrasonic Extraction Process for Polysaccharides from Rhizoma Polygonati odorati and Determination of Moisture Retention Capacity

作　　者：彭永健[1] 张安强[1] 马新[1] 孙培龙[1] 

机构地区：[1]浙江工业大学生物与环境工程学院,浙江杭州310014

出　　处：《食品科学》2012年第14期96-99,共4页Food Science

基　　金：浙江省重大科技专项和优先主题项目(2009C13029)

摘　　要：以玉竹为原料,利用响应面分析法考察液料比、超声功率和提取时间对玉竹多糖提取率的影响,确定超声波提取玉竹多糖的最佳工艺条件,并测定其保湿性。结果表明:超声波提取玉竹多糖的最佳提取工艺条件为液料比50:1、超声功率426W、提取时间35min,最优条件下玉竹多糖提取率29.09%;玉竹多糖具有很好的保湿性,其保湿最佳质量分数为5%。Response surface methodology was employed to optimize three process conditions （material-to-solvent ratio, ultrasonic power and extraction time） that influence the ultrasonic extraction of polysaccharides from Rhizoma Polygonati odorati. The optimal extraction conditions were determined as material-to-liquid ratio of 1：50, ultrasonic power of 426 W, and extraction time of 35 min. Under the optimal extraction process, the extraction rate of polysaccharides from Rhizoma Polygonati odorati. reached 29.09%. Meanwhile, the obtained extract revealed excellent moisture retention capacity and its optimal concentration for moisture retention was 5%.

关 键 词：玉竹多糖 超声波提取 响应面 保湿性 

分 类 号：TS201.1[轻工技术与工程—食品科学]