摘要
研究以祁东黄花菜为原料应用超声波技术提取黄花菜多糖的新工艺,在单因素试验的基础上,通过正交试验确定最佳提取工艺条件。结果表明,黄花菜多糖最佳提取条件为超声波功率150W,液固比20:1,提取时间70min,提取2次。按此提取,多糖得率为28.23%,多糖含量为16.74%。与水提醇沉法相比,超声波提取黄花菜多糖的每次提取时间由3h减少至70min,而多糖含量则提高了9.55%,故该法可作为黄花菜多糖提取的一种优选方法。
A new method of ultrasonic technique was used to extract the polysaccharides from Daylily of QiDong. Based on the results of single factor tests, the optimum parameters of polysaccharides extraction were studied by orthogonal tests. The results showed that the optimal ultrasound power, extracting time, the ratio of liquid to solid and extracting times were 150W, 70min, 20：1 and 2 times, respectively. Under this extraction method, the average rate of polysaccharides extraction was 28.23%, the average content of polysaccharides was 16.74%. Compared with water extraction and alcohol precipitation, ultrasonic extraction time from 3 h was reduced to 70min and the content of polysaccharides was increased 9.55%. The results indicated that the ultrasonic technique is a better method for extracting the polysaecharides in Daylily.
出处
《岳阳职业技术学院学报》
2014年第5期86-89,共4页
Journal of Yueyang Vocational and Technical College
关键词
黄花菜
多糖
提取
超声波技术
Daylily
polysaccharides
extraction process
ultrasonic technique
