摘要
[目的]优化超声波辅助提取香瓜多糖的工艺。[方法]以香瓜为原料,通过超声波破碎细胞和水浸提法对香瓜多糖进行了提取,并在单因素试验的基础上通过正交试验对香瓜多糖提取的工艺条件进行了优化。[结果]各因素对香瓜多糖浸出率影响的大小顺序为浸提温度>总浸提时间>水料比>超声波处理时间。超声波辅助提取香瓜多糖的最佳工艺条件为超声波处理时间45 min、浸提温度70℃、总浸提时间3 h及水料比25∶1。在该工艺条件下,提取香瓜多糖的含量为3.78%。[结论]该研究为香瓜中多糖的开发和利用提供了参考。
[Objective] The aim was to optimize the ultrasonic-assisted extraction technology of polysaccharide from cantaloupe.[Method] Polysaccharide was extracted from cantaloupe by ultrasonic broken cells and water formulation method.Furthermore extraction conditions of polysaccharide from cantaloupe were optimized by orthogonal experimental design based on single-factor experiment.[Result] Effects of factors on the leaching rate of polysaccharide was in order of extraction temperature total extraction time the ratio of water to material ultrasonic processing time.The optimum extraction conditions of polysaccharide from cantaloupe were as follows： the ultrasonic processing time was 45 min;the extraction temperature was 70 ℃;the total extraction time was 3 h;and the the ratio of water to material was 25∶1.Under the extraction conditions,the leaching rate of polysaccharide from cantaloupe was 3.78%.[Conclusion] The research provides reference for the exploitation and utilization of polysaccharide in cantaloupe.
出处
《安徽农业科学》
CAS
北大核心
2011年第10期6060-6062,共3页
Journal of Anhui Agricultural Sciences
关键词
香瓜
多糖
超声波
提取
Cantaloupe
Polysaccharide
Ultrasonic wave
Extraction
