摘要
本实验优化了茯神多糖超声波的提取工艺。采用正交试验设计,用超声波法提取茯神多糖,并比较了茯神多糖的煎煮和酶解提取工艺。结果表明,超声波法最佳提取工艺为药材粒度40目筛、15倍加水量、超声波频率50.0kHz、提取2次、每次45min。超声波法提取率优于煎煮和酶解方法。超声波法相比于其他方法具有省时、简便、提取效率高等优点,适合大生产应用。
The technique of ultrasonic extraction of pachyman was studied using orLhogonal test in this paper. The results showed that optimal ultrasonic extraction conditions were： material granularity 40 mesh, water-material ratio 15：1, ultrasonic frequency 50 kHz, extraction time 45min, and extraction times twice. Compared with decoction and enzymatic extraction, ultrasonic extraction method was simpler and showed higher efficiency but shorter extraction time.
出处
《现代食品科技》
EI
CAS
2011年第2期170-172,177,共4页
Modern Food Science and Technology
基金
河南省科技厅重点科技攻关项目(082102330007)
关键词
超声波
茯神多糖
正交试验
提取工艺
ultrasonic method
pachyman
orthogonal test
extraction process
