佛手多糖的超声波辅助提取技术研究  

Study on Ultrasonic-assisted Extraction Technology of Polysaccharide from Bergamot

作　　者：陈树喜 陈彦珊 陈铭辉 卢剑青 CHEN Shuxi;CHEN Yanshan;CHEN Minghui;LU Jianqing(Guangdong Suntree Foodstuff Co.,ltd.,Chaozhou,Guangdong 515634,China)

机构地区：[1]广东展翠食品股份有限公司,广东潮州515634

出　　处：《农产品加工》2023年第24期29-31,共3页Farm Products Processing

摘　　要：以佛手果为研究对象,利用超声波辅助浸提,于超声功率为300 W条件下超声处理20 min,试验获得最佳的佛手多糖提取技术条件为料液比1∶30,浸提温度95℃,浸提时间3 h,此条件下获得多糖提取率为3.86%。In this study,the ultrasonic assisted extraction of bergamot was carried out under 300 W power for 20 min.The optimal extraction conditions were obtained:solid-liquid ratio of 1∶30,extraction temperature of 95℃,and the extraction time of 3 h.The extraction rate of polysaccharides was 3.86%in the conditions.

关 键 词：佛手果 多糖 超声波 浸提 

分 类 号：TS209[轻工技术与工程—食品科学]