枸杞多糖提取液的澄清工艺研究  

Clarification of Extracting Solution of Chineses Wolfberry Polysaccharides

作　　者：包丽坤[1] 张立彦[1] 邱志敏[1] 

机构地区：[1]华南理工大学轻工与食品学院,广东广州510640

出　　处：《农产品加工（创新版）（中）》2014年第6期27-29,34,共4页Farm Products Processing

摘　　要：研究温度、处理时间、卡拉胶与壳聚糖配比、溶液pH值几个因素对澄清枸杞多糖提取液的影响,并由单因素试验结果构建L9(34)正交试验对上述因素进行优化。结果表明,各因素对提取液透光率影响的顺序为溶液pH值>卡拉胶与壳聚糖配比>温度,且前二者影响显著(p<0.05)。最优澄清条件为卡拉胶与壳聚糖配比1.5∶0.5,溶液pH值4.5;当温度为50℃时,提取液透光率为92.07%,澄清效果好。Effects of carrageenan-chitosan ratio, pH value, temperature, time on clarification of extracting solution of Chinese wolfberry polysaccharides are studied. On the basis of single factor experiment, orthogonal experiment with three factors and three levels is designed. The results show that the order of factors affecting the light transmittance of solution is： pH value〉 carrageenan-chitosan ratio〉temperature, pH value and carrageenan-chitosan ratio have significant effects on clarification of extracting solution of Chinese wolfberry polysaccharides （p〈0.05） . The optimization clarifying effects are obtained when the extracting solution of Chinese wolfberry polysaccharides is clarified by carrageenan-chitosan mixture with a ratio of 1.5 ： 0.5, at pH value 4.5, when temperature is 50 ℃, and the light transmittance of extracting solution is up to 92.07 %.

关 键 词：枸杞多糖 提取液 澄清 壳聚糖 卡拉胶 透光率 

分 类 号：R284[医药卫生—中药学]