正交试验优选桃胶多糖超声波辅助提取工艺  

Orthogonal Test Optimization of Ultrasonic Assisted Extraction Technology of Polysaccharide from Peach Gum

作　　者：丁成丽[1,2] 刘力[1,2] 李银芳[3] 

机构地区：[1]中国科学院新疆理化技术研究所,分析测试中心,新疆乌鲁木齐830011 [2]中国科学院新疆理化技术研究所,中国科学院干旱区植物资源化学重点实验室,新疆乌鲁木齐830011 [3]中国科学院新疆生态与地理研究所,新疆乌鲁木齐830011

出　　处：《食品研究与开发》2014年第22期47-49,共3页Food Research and Development

摘　　要：优选并确定桃胶多糖的超声波辅助提取最佳工艺。以多糖含量为考察指标,以超声功率、料液比、超声时间为三因素,每个因素选择3个水平,采用L9(34)正交试验进行提取工艺的优化研究。影响桃胶多糖提取效果的主次因素依次为超声功率>超声时间>料液比。最佳提取工艺为超声功率70 W,料液比1∶100(g/m L),时间为10 min。Preferred the ultrasonic assisted optimum extraction technology of polysaccharide from Peach gum . With the Polysaccharide content as index, the ultrasonic power, material-liquid ratio , ultrasonic time for the three factors, choose three levels of each factor, by using L9 （3^4） orthogonal test optimization of the extraction technology. The orders of the influencing factors of the extraction rate of polysaceharide from peach gum were as follows：the ultrasonic power〉ultrasonic time〉material-liquid ratio..The optimum extraction technology was as follows：ultrasonic power of 70 W, solid-liquid ratio of 1∶100 （g/mL）, ultrasonic time of 10 minutes.

关 键 词：桃胶 多糖 超声波 

分 类 号：TQ281[化学工程—有机化工]