摘要
采用水提法,辅以超声波技术从新疆黑桑椹中提取多糖,采用单因素和正交优化试验筛选出最佳提取工艺,并与传统热水浸提法进行了比较。结果显示,桑椹多糖得率影响因素的优先次序为超声功率>固液比>提取时间。最佳提取工艺为超声功率400W,固液比1:10,提取时间15min,多糖得率为3.338%。超声波技术提取桑椹多糖时间短、高效。
In this article, the water was used as solvent assisted with ultrasonic wave to extract the polysaccharides from Xinjiang black mulberry fruit,and the optimum extraction conditions were determined by single-factor and orthogonal experiment. The comparison of this method with traditional extraction was also carded out. The optimum ultrasonic-wave-assisted-extraction conditions were as follows： the power of ultrasonic wave was 400W, volume ratio of solid to liquid was 1：10, and processing time was 15 min. Under these conditions, the content of polysaccharides was 3.338%. Ultrasonic-wave-assisted-extraction was more effective and feasible than the traditional water extraction.
出处
《中国酿造》
CAS
北大核心
2009年第3期138-140,共3页
China Brewing
关键词
桑椹
多糖
超声提取
正交试验
mulberry
polysaccharides
ultrasonic wave extraction
orthogonal experimental design
