摘要
以丹皮为研究对象,采用单因素试验和正交试验,进行了超声波法和传统热水法提取丹皮多糖的初步探讨,其中得到了传统热水提取法的最佳工艺条件为浸提温度80℃、提取时间90 min、料液比1∶35;超声波提取丹皮多糖的最佳工艺条件:温度80℃、时间25 min、料液比1∶25、功率200 W、物料粉碎粒度160目,在此工艺条件下,粗多糖得率为13.6%。超声波法与传统热水法相比,提取时间缩短约2/3,多糖得率提高46%以上。
Extracting technologies of the polysaccharide of Mudan cortex of primary study were finished with a single factor experiment and the orthogonal experiment in different experimental groups （hotwater and ultrasonic method）,the effects of various factors,such as ration of liquid to solid,temperature,extraction time and the grainsize etc. On the producing rate of the polysaccharide of Mudall cortex were compared at given conditions. The optimal conditions with traditional method were： Extraction temperature 80℃ ,heating time 90 min,the material fluid ratio was 1 ： 35,grainsize 80 mesh. The optimal condi tions with ultrasonic method were：Extraction temperature 80℃ ,ultrasonic time 25 min,the material fluid ratio was 1 ： 25, power 200 W,grainsize 160 mesh, under this technological conditions, the thick polysaccharide rate was 13. 6% ;Compared with traditional hot water extraction method,the ultrasonic method could shorten the time of two-thirds and increase the polysaccharide extraction rate above 46%.
出处
《黑龙江农业科学》
2009年第6期127-129,136,共4页
Heilongjiang Agricultural Sciences
关键词
丹皮
多糖
超声波提取
比较
Mudan cortex
polysaccharide
ultrasonic extraction
comparison
