| 超声波辅助提取大黄多糖工艺的优化 |
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| 引用本文： | 刘晓茵,袁湘杰.超声波辅助提取大黄多糖工艺的优化[J].中国食物与营养,2010(12):51-53. |
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| 作者姓名： | 刘晓茵 袁湘杰 |
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| 作者单位： | [1]长春医学高等专科学校,长春130031 [2]白求恩医大制药厂,长春130000 |
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| 基金项目： | 吉林省教育厅"十一五"科学技术研究项目 |
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| 摘 要： | 目的:确定大黄多糖的最佳提取条件。方法:以大黄多糖的含量为指标,以提取温度、提取时间、提取次数、料液比为因素进行试验设计,对超声波辅助提取大黄多糖的工艺进行优化研究。结果:超声波辅助提取大黄中大黄多糖的最佳工艺条件是提取温度80℃,超声作用时间50min,提取次数为2次,料液比1∶20。结论:本试验结果可作为超声波辅助提取大黄多糖工艺制定的依据。
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| 关 键 词： | 超声波提取 大黄多糖 工艺优化 |
Optimalization of Extract Technique of Rhubarb Polysaccharides with Assistance of Ultrasonic |
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| LIU Xiao-yin,YUAN Xiang-jie.Optimalization of Extract Technique of Rhubarb Polysaccharides with Assistance of Ultrasonic[J].Food and Nutrition in China,2010(12):51-53. |
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| Authors: | LIU Xiao-yin YUAN Xiang-jie |
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| Affiliation: | 1Changchun Medical College,Changchun 130031;2Bethune’s Medical University Pharmaceutical Factory,Changchun 130000) |
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| Abstract: | 【Objective】To determine the optimal condition to extract rhubarb polysaccharides.【Method】Taking the content of rhubarb polysaccharides as index,extracting temperature,time and frequency as factors,making use of orthogonal experiment to design the experiment,the optimalization reseach on the extracting technique rhubarb polysaccharides with the assistance of ultrasonic was conducted.【Result】The optimal technical condition to extract rhubarb polysaccharides from rhubarb with the assistance of ultrasonic was the temperature 80℃,duration of ultrasonic 50min,extraction twice and ratio of propolis to liquid 1：20.【Conclusion】The experiment could be used as the basis for the draw up of the technique to extract rhubarb polysaccharides with the assistance of ultrasonic. |
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| Keywords: | Ultrasonic Extracting Rhubarb Polysaccharids Process Optimization |
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