超声波提取草莓多糖的工艺研究  

Ultrasonic extraction of Strawberry Polysaccharide

作　　者：李粉玲[1] 蔡汉权[1] 林曼莎[1] 

机构地区：[1]广东韩山师范学院,广东潮州521041

出　　处：《江西化工》2013年第3期66-71,共6页Jiangxi Chemical Industry

摘　　要：本实验利用超声波从草莓中提取草莓多糖,通过单因素试验和L9(34)正交实验研究了超声波浸提时间、超声波功率、料液比、以及超声波浸提次数对草莓多糖含量的影响。实验的结果表明:草莓多糖最佳提取条件为浸提时间20min、超声波功率为60%、料液比1:50、浸提次数2次,其中浸提时间是最主要影响因素.其次是功率和浸提次数,料液比对提取的影响相对小些。This experiment is to extract the strawberry polysaccharlde from the lotus fog with the ultrasonic wave assisted. Through the single factor test and L9 （3^4） orthogonal experiment, we make a test about the time of lixiviation in the ultrasonic wave, the ultrasonic wave power, the ratio of the material fluid as well as the influence of the number of times of the lixiviation to the strawberry polysaccharide content. The result of experiment indicated that the optimum time of lixiviation in the ultrasonic wave is 20min. The power of ultrasonic wave is 60%. The ratio of the material fluid is 1：50 and the number of times is 2. Compared above all of them, the most major effect factor is the time of lixiviation Next is the power and the number of times, while the ratio of the material fluid in the ultrasonic wave is the least.

关 键 词：超声波 提取 多糖 草莓 

分 类 号：TQ914[化学工程]