摘要
以干燥的银杏叶为原料,蒸馏水为提取剂,多糖提取率为考察指标,采用超声波-微波协同萃取的方法,在单因素试验的基础上,通过正交试验设计对银杏叶多糖提取工艺进行了优化。确定了较好的工艺条件:微波功率300W,微波处理30s,超声波功率360W,超声温度50℃,超声时间15min,提取液pH值9,提取4次。在此工艺条件下,银杏叶多糖的提取率为5.869%。
Used the dry powder of Ginkgo biloba for materials, distilled water as extractant, the extraction rate of polysaccharide as index, adopted the method of microwave-assisted ultrasonic, on the basis of single factor experiment, by orthogonal experiment design, made Ginkgo biloba polysaccha- ride extracting process optimization. Determined the better technological parameter were： 300W microwave 30s, ultrasonic power 360W, ultrasonic temperature 50℃, ultrasonic time 15min, extraction pH value 9, extraction 4times. Under this conditions, the extraction rate of polysaccharide reached 5.869%.
出处
《中国酿造》
CAS
2012年第10期106-108,共3页
China Brewing
基金
湖北省教育厅科研计划重点项目(D20122603)
湖北省重点学科建设专项(鄂学位[2010]1号0903)
湖北小城镇发展研究中心开放研究项目(2011K14)
关键词
银杏叶
微波
超声波
多糖提取率
Ginkgo biloba leaf
microwave
ultrasonic
extraction rate of polysaccharide
