超声波提取条件对圆铃大枣多糖提取率的影响  

Optimization of the ultrasonically assisted extraction of polysaccharides from Zizyphus jujuba cv. yuanlingdazao

作　　者：魏然[1] 陈义伦[1] 邹辉[1] 马丽达[1] 朱风涛[1] 赵岩[1] 

机构地区：[1]山东农业大学食品科学与工程学院,山东泰安271018

出　　处：《食品与发酵工业》2013年第11期253-257,共5页Food and Fermentation Industries

基　　金："十二五"国家科技支撑计划项目资助(2012BAD36B07)

摘　　要：以圆铃大枣为原料,采用响应面设计法优化超声波提取大枣多糖,研究了液料比、超声功率、超声时间、提取温度对圆铃大枣多糖提取率的影响。结果表明:超声功率和超声时间的主效应显著,超声功率、超声时间、提取温度和液料比依次影响圆铃大枣多糖提取率;超声功率和提取温度之间的交互作用不显著,其余因素间的交互作用对多糖提取率的影响均为极显著。优化得到的圆铃大枣多糖提取条件为:液料比(g∶mL)12∶1,超声功率360 W,提取温度55℃,提取时间40 min;在此条件下,圆铃大枣多糖提取率为4.93%。Polysaccharides were extracted from Zizyphus jujuba cv. yuanlingdazao. A novel ultrasonic extraction technology was applied to the polysaccharides extraction. The main effect of ultrasonic power and ultrasonic time was significant. The results indicated that the order of the influence of the four factors on the yield of polysaccharides was ultrasonic power,extraction time,extraction temperature and the liquid-solid ratio. The interaction between ultrasonic power and extraction temperature was not significant. The interaction between other factors on the influence of the polysaccharide extraction yield was significant. The optimal extraction conditions were ultrasonic power of 360W,extraction time of 40min,extraction temperature of 55℃ and liquid-solid ratio of 12∶ 1. Under these conditions,the experimental yield of polysaccharides was 4. 93%.

关 键 词：圆铃大枣 多糖 提取 响应面 

分 类 号：TQ461[化学工程—制药化工]