摘要
研究工业五味子醇提残渣中多糖的提取工艺。以多糖得率为考察指标,在单因素实验结果的基础上,进行正交实验设计,考察料液比、温度、时间对多糖得率的影响。结果:温度是影响粗多糖得率的重要因素,水提法最佳工艺为料液比1:14,温度100℃,时间6 h,提取2次,此条件下五味子多糖的得率为11.52%,粗多糖样品中多糖含量为44.46%。结论:该提取工艺的多糖得率较高,可用于五味子醇提残渣中粗多糖的提取。
To study the optimal water extraction technology of polysaccharide from ethanol-insoluble residue of Schisandra. The yield was regarded as an examine target. On the basis of single factor tests, orthogonal experiment design was applied to analyze the influence of factors including solid-liquid ratio, extraction temperature, time and the extraction times on the yield of the polysaccharides. Results： Temperature is an important factor for the yield of the polysaccharides. The optimal technology condition was obtained. The solidliquid ratio was 1：14, the extraction temperature was 100 ℃, the extraction time was 6 h, the extraction times were 2 times. In this condition, the yield of soluble polysaccharides in Schisandra was 11.25 %,the content of soluble polysaccharides in Schisandra was 44.46 %. Conclusion： The optimal process is applicable to the extraction of crude polysaccharides from Schisandra.
出处
《食品研究与开发》
CAS
北大核心
2008年第8期70-73,共4页
Food Research and Development
关键词
五味子
五味子醇提残渣
粗多糖
提取工艺
Schisandra
ethanol-insoluble residue of Schisandra
polysaccharide
extraction technology
