超声波辅助法提取打瓜多糖工艺研究  

Research on conditions for extracton of polysaccharide from seeding-watermelon by ultrasonic-assisted method

作　　者：曹晓倩[1] 杨慧[2] 谢新民[1] 李静[1] 马磊[1] 王成[1] 

机构地区：[1]新疆农业科学院农业质量标准与检测技术研究所,乌鲁木齐830091 [2]新疆农垦科学院农产品加工研究所,石河子832000

出　　处：《分析仪器》2016年第5期48-52,共5页Analytical Instrumentation

基　　金：自治区成果转化项目(201454122);新疆农科院农产品质量安全重点实验室建设项目(xjnkkl-2013-003);国家农产品质量安全风险评估重大专项(GJFP2015002)

摘　　要：以新疆打瓜为试验材料,以打瓜多糖提取率为考察指标,采用超声波辅助法提取打瓜多糖。通过单因素试验考察了料液比、超声温度、提取时间和超声功率等因素对多糖提取率的影响,通过响应面法确定了最佳打瓜多糖提取工艺条件:料液比为1∶21(g∶mL),超声温度为82℃,提取时间62min。打瓜多糖提取率为17.24%,较传统乙醇浸提法提高了46%。The influences of ratio of material to solvent, ultrasonic temperature, extraction time and the power of ultrasonic on the extraction rate of polysaccharide were studied by the single factor experiment. The optimum condition for extraction of polysaccharide from seeding-watermelon was determined by the response surface method. The ratio of material to solvent was 1 - 21 （g·mL）, the ultrasonic temperature was 82℃ and the extraction time was 62 min. The extraction rate was 17.24% which was 1.46 times of the traditional ethanol extraction method.

关 键 词：打瓜 多糖 超声波辅助 响应面法 

分 类 号：TQ281[化学工程—有机化工]