摘要
研究提取肉苁蓉多糖的最优工艺条件。选用提取时间、提取温度、提取固液比3个反应因素作为研究对象,以多糖提取率为考察指标,通过响应面分析方法优化肉苁蓉多糖的提取工艺条件。实验结果表明,最优工艺条件为提取时间193.0min、温度94.59℃、固液比10.89,多糖提取率的理论值为85.5%。
The technique of extraction of Cistanche salsa （C.A.Mey.）polysaccharide was optimized. The influences of extraction time, extraction temperature and the liquid-to-solid ratio on the extraction yield of Cistanche polysaccharide were studied by the method of response surface analysis（RSA）. The optimum extraction condition was obtained as follows： extraction time 193.0 min, extraction temperature 94.59℃ and liquid-to-solid ratio 10.89, under this condition, the theory polysaccharide extraction rate is 85.5%.
出处
《食品科技》
CAS
北大核心
2008年第2期159-161,共3页
Food Science and Technology
基金
江苏省农业科学院基金项目(6510605)
关键词
肉苁蓉
多糖
响应面分析
Cistanche
polysaccharide
response surface methodology
