摘要
研究超声波法提取发菜多糖的工艺。通过单因素试验研究料液比、提取温度、提取时间和超声波功率对提取工艺的影响,采用正交试验L9(34)优化超声波提取工艺。确定最佳提取条件为:以水为提取溶剂,料液比1∶50,超声波功率100 W,温度60℃,超声时间20 min,连续提取2次。此条件下发菜粗多糖的提取率为7.369%,证明超声波方法可以快速、大量提取发菜多糖。
The extraction of seaweed polysaccharides by ultrasonic method was studied. The single factor experiment was adopted to study solid-liquid ratio, extraction temperature, extraction time and ultrasonic power on extraction effect. The orthogonal test of L9（34） was used to optimize the ultrasonic extraction process. The determined optimal extraction conditions were： when water was used as the ex-traction solvent, material liquid ratio was 1∶50, ultrasonic power was 100 W, temperature 60 ℃, ultrasonic time of 20 min, extracting 2 times. The extracting ratio of seaweed polysaccharide was 7.369%, indicating that of ultrasonic method can rapidly extract seaweed polysaccharide.
出处
《农业科技与装备》
2014年第3期54-56,共3页
Agricultural Science & Technology and Equipment
基金
辽宁省高等学校优秀人才支持计划
关键词
超声波提取
发菜多糖
工艺
单因素试验
正交试验
ultrasonic extraction
seaweed polysaccharide
technique
single factor experiment
orthogonal test
