摘要
多糖是醋栗果实中具有重要生理功能的活性成分。以醋栗果实为原料,以醋栗多糖得率为指标,采用响应面法优化醋栗多糖的制备工艺。结果表明,在4种影响因素中,提取温度与提取时间的交互作用对醋栗多糖得率的影响最为显著;提取时间44min,超声功率100W,提取温度57℃,水料比为29∶1,在该条件下醋栗多糖得率为15.79%。该结果为醋栗果实多糖提取工艺研究及功能性成分的开发提供一定的理论基础。
Polysaccharide is the active component with important physiological functions in gooseberry fruits. In this test, gooseberry fruits were taken as study material, the yield of polysaccharide as index and the preparation process of polysaccharide was optimized by response surface method. The result indicated that among the four factors, the interaction between extraction temperature and extraction time had the most significant effect on the polysaccharide yield;when extraction time was 44 min, ultrasonic power was 100 W, extraction temperature was 57 ℃, ration of water and material was 29:1, the polysaccharide yield was 15.79%. The results provided a theoretical basis for the study of polysaccharide extraction technology and the development of functional components in gooseberry fruit.
作者
黄夏
HUANG Xia(Liaoning Academy of Forest Science,Shenyang 110032,China)
出处
《辽宁林业科技》
2019年第3期10-13,72,共5页
Liaoning Forestry Science and Technology
关键词
醋栗
多糖
响应面法
gooseberry
polysaccharide
response surface method
