摘要
采用热水提取和超声波辅助法提取马齿苋中的多糖,分别进行单因素试验和正交试验,并对这2种方法进行比较,以期找出马齿苋多糖的最佳提取工艺条件。结果表明,热水提取温度100℃,料液比1∶30,提取5 h,分2次提取,多糖得率较高;超声波辅助提取功率240 W,温度80℃,料液比1∶25,提取30 min,多糖得率高。超声波辅助提取时间短,多糖得率高于热水提取。
In this paper, ultrasonic extraction method and hot water extraction method were used for extracting polysaccharide from portulaca oleracea. And then, single factor experiments and orthogonal experiments were adopted to investigate the optimum extraction technology. At last, the results indicated that the best conditions were： the best temperature of hot water was 100 ℃, the best time was 5 hours at two times, the optimal proportion of material-water ratio was 1 ： 30; the optimal extraction process of ultrasonic was at 80℃, 240 W ultrasonic extraction for 15 min, and the best material-water ratio was 1 ： 25. Therefore, the conclusion obtained that was ultrasonic extraction was better.
出处
《农产品加工（下）》
2009年第11期48-51,共4页
Farm Products Processing
关键词
热水提取
超声波辅助提取
马齿苋多糖
工艺优化
hot water extraction
ultrasonic extraction
purslane polysaccharide
technology optimization
