摘要
以手掌参多糖的得率为指标,比较两种不同的提取方法对手掌参多糖得率的影响;并通过单因素和正交试验研究手掌参多糖的最佳提取条件。结果表明:1)热回流浸提法的提取条件为:温度80℃,料液比1:30,时间3h,提取2次;2)采用超声波法提取的条件为:功率280W,时间30min,温度60℃,提取1次;3)通过两种方法的对比,超声法提取手掌参多糖优于热回流浸提法。
Compare different affect on content of Gymnadenia conopsea R.Br.Polysaccharide via hot reflux extraction and ultrasound extraction to extract polysaccharide from Gymnadenia conopsea R.Br.by testing the contents of Gymnadenia conopsea R.Br.Polysaccharide.With single factor and orthogonal tests to determine the optimum conditions.The result shows that 1）the most reasonable hot reflux extracting conditions of Gymnadenia conopsea R.Br.Polysaccharide is：extracting temperature is 80 ℃,stuff：liquid is 1：30,2 hour for twice;2） Ultrasound extracting conditions are：power is 280 W,ultrasound time 30 min,temperature is 60 ℃ for once;3） Ultrasound extraction is prior to hot reflux extraction.
出处
《食品研究与开发》
CAS
北大核心
2010年第3期76-79,共4页
Food Research and Development
关键词
手掌参多糖
提取
热回流法
超声法
Gymnadenia conopsea R.Br.polysaccharide
extraction
hot reflux extraction
ultrasound extraction
