南瓜多糖提取工艺优化研究  

Study on Optimization of Extraction Technology of Pumpkin Polysaccharide

作　　者：蒋高华[1] 赵江[1] 彭兴华[1] 杨文坪 Jiang Gaohua;Zhao Jiang;Peng Xinghua;Yang Wenping(College of Resources and Environmental Engineering,Yunnan Vocational Institute of Energy Technology,Qujing 655001,China)

机构地区：[1]云南能源职业技术学院资源与环境工程学院,云南曲靖655001

出　　处：《山东化工》2021年第9期13-14,共2页Shandong Chemical Industry

基　　金：云南省教育厅科学研究基金项目(2019J0376)。

摘　　要：南瓜多糖是南瓜中具有重要活性的功能成分。通过实验研究了提取温度、超声功率、提取时间和液料比对提取南瓜多糖的影响。结果表明:在提取温度70℃,超声功率80 W,提取时间15 min,液料比1∶20下进行南瓜多糖的提取,南瓜多糖的提取率为35.6 mg/g。Pumpkin polysaccharide was an important functional component in Pumpkin.In this paper,the effects of extraction temperature,ultrasonic power,extraction time and ratio of liquid to material on extraction of Pumpkin polysaccharide were studied.The results showed that the extraction rate of Pumpkin polysaccharide was 35.6 mg/g at the temperature of 70℃ultrasonic power of 80 W,extraction time of 15 min and ratio of liquid to material of 1∶20.

关 键 词：南瓜多糖 提取 工艺优化 

分 类 号：TQ281[化学工程—有机化工] TS201[轻工技术与工程—食品科学]