超声波辅助提取川楝子多糖的工艺

为了研究川楝子多糖超声波辅助提取工艺，确定最佳的温度、料液比和超声功率的工艺参数，设计了4因素3水平正交实验，以水为提取溶剂，考察提取温度、料液比、超声功率对提取率的影响.结果表明:超声波辅助提取法提取川楝子多糖的最佳提取工艺为提取温度30 ℃，料液比1∶15，超声功率200 W，提取时间30 min.影响因素极差的大小顺序依次为料液比>超声功率>提取温度.在最佳工艺条件下多糖得率最高，为12.442 5%.因此采用超声波辅助提取法提取川楝子中多糖，提取工艺简单、提取时间短而且收率高，明显优于传统的水提工艺.

Technology of ultrasonic assisted extraction of toosendan polysaccharide

To optimize parameters such as temperature, solid-liquid ratio and ultrasonic power, the orthogonal experiment L9 （4 factors and 3 levels） was designed to investigate the process of ultrasonic assisted extraction of Toosendan polysaccharide, using water as the extraction solvent to study the impact of temperature, solid-liquid ratio and ultrasonic power on the extraction yield. The results show that the best process is extraction temperature of 30 ℃, solid-liquid ratio of 1 ~ 15, ultrasonic power of 200 W and extraction time of 30 minutes;the influential factors are in the order of solid-liquid ratio 〉 extraction temperature 〉 ultrasonic power;the best polysaccharide yield is 12. 442 5% under these optimum conditions. The ultrasonic assisted process of extracting Toosendan polysaccharide is simple, fast and high yielding, thus it is superior to the traditional water extraction process.