超临界流体预处理超声波提取人参多糖工艺的优化  

Optimization of Supercritical Fluid Pretreatment and Ultrasonic Wave Extraction of Ginseng Polysaccharide

作　　者：任保国[1] 

机构地区：[1]吉林工程技术师范学院食品工程学院长春130052

出　　处：《食品工业》2013年第6期114-117,共4页The Food Industry

基　　金：吉林省教育厅重点科研项目(2012343)

摘　　要：以人参为原料,经超临界CO2流体萃取脱脂预处理后,采用超声波技术提取人参多糖。以苯酚-硫酸比色法测定多糖含量,通过单因素试验和正交试验,确定人参多糖超声波提取技术的最佳工艺条件,即料液比1:20(g/mL),提取温度60℃,超声波处理时间40 min,超声波功率70 W。此工艺条件下,人参多糖提取率为25.39%。Using Ginseng as material, after supercritical CO2 fluid extraction, polysaccharide was extracted by ultrasonic wave. The content of ginseng polysaccharides was determined by the method of phenol-vitriol acid. The optimum conditions of extract polysaccharide from ginseng determined by single-factor and orthogonal tests was that solid-liquid ratio 1 ： 20 （g/ mL）, extraction temperature 60 ℃, ultrasonic treatment time 40 min, ultrasonic wave power 70 W. Under these conditions, the extraction rate of ginseng polysaccharide was 25.39%.

关 键 词：人参 多糖 超声波 超临界CO2流体萃取 

分 类 号：TQ461[化学工程—制药化工]