椪柑皮多糖提取工艺研究  

Study on Extraction Technology of Polysaccharides from Ponkan Peels

作　　者：秦荣欢[1] 杨燕[1] 李嘉杰[1] 陈选付 罗旭健[1] 

机构地区：[1]玉林师范学院化学与材料学院,广西玉林537000

出　　处：《玉林师范学院学报》2015年第2期57-61,共5页Journal of Yulin Normal University

基　　金：玉林师范学院科研项目(No.2013YJYB09);玉林师范学院化学与材料学院2013年大学生科技创新资助项目

摘　　要：以广西特色水果——椪柑的果皮为原料,用水提取法提取其果皮中的生物有效成分——多糖.单因素试验和正交试验结果表明,该方法最佳提取条件为:料液比1:20,提取温度70℃,提取时间2h,提取次数2次,在此条件下椪柑皮多糖得率为5.35%.极差分析结果表明,影响多糖得率的各因素顺序依次为:料液比>提取温度>提取时间.Guangxi ponkan is abundant in Guangxi Province. Polysaccharides can be extracted from ponkan peels with water, which is an effective component in fruit peels. The optimal extraction conditions were obtained through single factors and orthogonal experiments, and the optimum ratio of material to liquid, extracting temperature, extracting time, and extracting times were 1：20, 70℃2, 2h and 2 times, by which the extraction quality of polysaccharides from ponkan peels was 5.35%. Using the range analysis, the factors that affect the extraction quality were as follow： ratio of material to liquid 〉 extracting temperature 〉 extracting time.

关 键 词：椪柑果皮 多糖 提取工艺 

分 类 号：TS214.2[轻工技术与工程—粮食、油脂及植物蛋白工程]