摘要
利用正交法研究超声波法提取一点红多糖的最佳工艺。实验考察了液料比(A)、提取功率(B)、提取时间(C)、提取温度(D)4个因素的影响。得出超声波提取优化工艺条件是A1B1C3D1,即提取料液为1:20、提取功率为60W、提取时间为60min、提取温度为50℃,此时多糖提取率为4.91%。说明超声法提取一点红多糖具有得率高、操作时间短、有效成分破坏少等特点,具有一定的推广性。
Orthogonal experiment was used to study the best technology of the extraction of the polysacccharide in Emilia sonchifolia（Linn.）DC, with ultrasonic. The orthogonal experiment was carried out to investigate 4 influential factors： the ratio of solid-liquid（A）, ultrasonic power（B）, extraction time（C）, extraction temperature（D）. The optimal conditions for ultrasonic extraction were： A1B1C3D1, the ultrasonic power is 60 W, the ratio of solid-liquid is 1：20, the time of extraction is 60min, the temperature of extraction is 50 ℃. The extraction yields of polysacccharide in Emilia sonchifolia（Linn.）DC, was 4.91%. The polysaccharide by ultrasonic is extracted with a high rate of Emalia sonchifolia polysaccharides, the operation time is short, less destruction of active ingredients and so on, this method can be promoted.
出处
《食品科技》
CAS
北大核心
2012年第1期182-185,共4页
Food Science and Technology
基金
广西自然科学基金项目(桂科自0728238)
广西科学基金项目(桂科青0832091)
关键词
超声波提取工艺
一点红
多糖
ultrasonic assisted extraction
Emilia sonchifolia （Linn.）DC.
polysaccharide
