超声波辅助法提取红心火龙果果皮多糖的工艺优化  

Optimization of Ultrasonic-assisted Extraction of Polysaccharide from the Pericarp of Pitaya Fruit

作　　者：林兴奋 崔苑萍 黄泓茹 杨毅红[1] Lin Xingfen;Cui Yuanping;Huang Hongru;Yang Yihong(University of Electronic Science and Technology of China,Zhongshan Institute,Zhongshan 528402,China)

机构地区：[1]电子科技大学中山学院,广东中山528402

出　　处：《广东化工》2021年第17期30-31,共2页Guangdong Chemical Industry

基　　金：广东省教育厅普通高校特色创新项目(2019KTSCX215);校级质量工程项目(hhkc201007,ZXKC202005);电子科技大学中山学院教师科研启动项目(415YKQ06)。

摘　　要：本研究以红心火龙果果皮为原料,以多糖提取率为评价指标,采用超声波辅助提取及大孔树脂脱色除蛋白工艺以优化火龙果果皮多糖的提取条件。结果显示,红心火龙果果皮多糖最佳提取工艺为:超声波功率80 W、运行时间25 min、料液比1︰12,最佳提取率为4.93%。其中,超声功率对多糖提取率的影响最显著,超声时间和料液比对多糖提取率的影响相当。Taking pericarp of pitaya fruit as the raw material and the polysaccharide extraction rate as an evaluation index,this paper uses ultrasonic-assisted extraction and macroporous resin decolorization and decolorzation technology to optimize the conditions of extracting polysaccharide from pericarp of pitaya fruit.The results shows that the best polysaccharide extraction process from the pericarp of pitaya fruit is as follows:ultrasonic power:80 W,run time:25 min,material-liquid ratio:1︰12,which leads to the best extraction rate of 4.93%.Among them,the ultrasonic power has the most significant effect on the extraction rate of polysaccharide,and the ultrasonic time and the ratio of material to liquid have the same effect on the extraction rate of polysaccharide.

关 键 词：红心火龙果 多糖 超声波辅助法 提取 工艺优化 

分 类 号：TQ[化学工程]