超声波辅助萃取马齿苋多糖的工艺优化  

On the Optimization of Process for Ultrasound-assisted Extraction of Polysaccharides from Purslane

作　　者：都秀玲 梁彦[1] 

机构地区：[1]吉林农业科技学院食品工程学院,吉林132101

出　　处：《吉林农业科技学院学报》2015年第1期23-25,30,共4页Journal of Jilin Agricultural Science and Technology University

基　　金：吉林农业科技学院大学生科技创新项目(吉农院合字[2013]第135号)

摘　　要：通过单因素试验和正交试验研究萃取时间、萃取温度、料液比、超声波功率对马齿苋多糖萃取率的影响,以优化超声波辅助萃取马齿苋多糖的工艺条件。研究结果表明:最佳工艺条件为萃取时间30min、温度80℃、料液比1:25、超声波功率300W,此条件下多糖萃取率可达13.30%,比传统水提法萃取率有所提高。By single factor and orthogonal experiments to research the effect of extraction time, extraction temperature, solid-liquid ratio, ultrasonic power on the extraction rate of purslane polysaccharide, and optimist the extraction process of polysaccharides by ultrasonic assisted extraction from purslane, the results showed that the best process conditions were extraction 30 min, temperature 80 ℃, liquid ratio 1：25,ultrasonic power 300 W. Under the condition, the extraction rate could reach 13.30%, and increased than traditional water extraction method.

关 键 词：马齿苋多糖 超声波辅助 萃取率 正交试验 

分 类 号：TQ281[化学工程—有机化工]