超声辅助海菜多糖提取  

Ultrasonic-assisted extraction of polysaccharide from Otteliaacuminata(Gagnep.)Dandy

作　　者：诸爱士[1] 葛宁[1] 张栋[1] 

机构地区：[1]浙江科技学院生物与化学工程学院,杭州310023

出　　处：《浙江科技学院学报》2016年第3期211-215,共5页Journal of Zhejiang University of Science and Technology

摘　　要：研究了超声波辅助海菜多糖的提取工艺,考察了超声功率、超声时间、提取温度、液固质量比等因素对多糖收率的影响,并在单因素实验基础上,采用四因素三水平正交实验,进行提取条件优化。实验结果表明,海菜多糖提取的较优条件是:超声功率75 W,超声时间45min,提取温度80℃,液固质量比40∶1。在此组合条件下海菜多糖的平均收率为13.31mg/g。The experiment of ultrasonic‐assisted extraction of polysaccharide from Ottelia‐acuminata（Gagnep .） Dandy was investigated . In the experiment , the effects of ultrasonic power ,ultrasonic time ,extraction temperature and liquid‐solid ratio on the polysaccharide yield were studied .Based on the single factor experiments ,the extraction condition were optimized with orthogonal test of four factors three levels . The results showed that the optimum extraction parameters were as follows ：ultrasonic power 75 W ,ultrasonic time 45 minutes , liquid‐solid mass ratio 40∶1 ,extraction temperature 80 ℃ .In this combination conditions ,the polysaccharide theoretical yield can reach 13 .31 mg/g .

关 键 词：海菜 多糖 超声波 提取工艺 正交实验 

分 类 号：TS201.2[轻工技术与工程—食品科学] R284.2[轻工技术与工程—食品科学与工程]