摘要
以陕北大枣为原料,去离子水为提取剂,探讨了超声波法提取大枣多糖的最佳工艺.通过以粗大枣多糖的得率以及多糖纯度为指标,对影响提取的时间、温度及溶液pH环境进行单因素试验,并以此结果为参照,通过正交试验,最终获得大枣多糖超声波法提取的最佳工艺路线为:提取2.5小时,pH6.6,温度70℃.
The ultrasonic extraction of polysaccharide from Shan Bei Zizyphus Jujuba was studied. Based on the yield and content of polysaccharide, the study of the factors of ultrasonic time, ultrasonic temperature and pH were carried on. Finally, the resuits showed that optimum extracted conditions were determined as follow： ultrasonic time 2.5 h, pH 6.6, temperature 70℃ about.
出处
《山西师范大学学报（自然科学版）》
2008年第3期78-80,共3页
Journal of Shanxi Normal University(Natural Science Edition)
基金
西安文理学院自然科学专项科研基金(KY200639)
关键词
大枣多糖
超声波
提取
多糖得率
多糖纯度
zizyphus jujuba polysaccharide
ultrasonic
extraction
yield
content
