超声法提取枸杞多糖的工艺研究  

Study on the Extraction of Lycium Barbarum Polysaccharides with Ultrasonic Radiation

作　　者：刘腾子 赵春玲[1] 张成军[1] 王晓晓[1] 李阳[1] 万端极[1] 

机构地区：[1]湖北工业大学轻工学部,湖北武汉430068

出　　处：《广东化工》2014年第18期18-19,41,共3页Guangdong Chemical Industry

基　　金：湖北省省级大学生创新创业训练计划(201310500019)

摘　　要：通过单因素和正交实验研究了超声波法在枸杞多糖提取中的应用。结果表明,影响枸杞多糖提取因素的主次顺序为超声时间>超声温度>料液比,最佳工艺为超声温度70℃,超声时间50 min,料液比1∶30,在该条件下多糖提取率为5.02%。超声波法与热水浸提法比较,耗能少,提取率更高。The technology of ultrasonic extraction of lycium barbarum polysaccharide was investigated through single factorial test and orthogonal experiments. The results showed that the effect order of polysaccharide extraction rate from lycium barbarum was ultrasonic time〉ultrasonic temperature〉solid-liquid ratio. The optimized process parameter was temperature 60 ℃, extracting time 50 min, solid-liquid ratio 1 ： 30. Under this condition, the extracting rate was 5.02 %. Compared with the traditional water formulation, the ultrasound extraction method could increase the yield of polysaccharides and had high efficiency and saving energy.

关 键 词：超声波 枸杞多糖 提取 

分 类 号：TS255[轻工技术与工程—农产品加工及贮藏工程]