| 五味子多糖超声波提取条件的研究 |
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| 引用本文： | 孟宪军,李冬男,汪艳群,刘小明,刘菊,李斌. 五味子多糖超声波提取条件的研究[J]. 食品工业科技, 2010, 0(4) |
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| 作者姓名： | 孟宪军 李冬男 汪艳群 刘小明 刘菊 李斌 |
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| 作者单位： | 沈阳农业大学食品学院,辽宁沈阳,100161 |
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| 摘 要： | 在单因素实验的基础上,利用响应曲面法(response surface methodology,RSM),通过中心组合设计,对超声波前处理提取五味子多糖的工艺参数进行优化分析研究。选择处理时间、处理温度和超声功率作为优化因素,研究了各因素对五味子多糖得率的影响。通过分析得到多糖的提取优化条件:处理时间70min,处理温度30℃;超声功率300W。在这个条件下,五味子多糖的提取率为16.729%±0.248%,与热水浸提法相比,提取率提高了50%。
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| 关 键 词： | 响应曲面法 多糖 超声波提取 |
Study on ultrasound-assisted extraction polysaccharides from Schisandra chinensis Turcz. Bail. |
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| MENG Xian-jun,LI Dong-nan,WANG Yan-qun,LIU Xiao-ming,LIU Ju,LI Bin. Study on ultrasound-assisted extraction polysaccharides from Schisandra chinensis Turcz. Bail.[J]. Science and Technology of Food Industry, 2010, 0(4) |
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| Authors: | MENG Xian-jun LI Dong-nan WANG Yan-qun LIU Xiao-ming LIU Ju LI Bin |
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| Affiliation: | MENG Xian-jun,LI Dong-nan,WANG Yan-qun,LIU Xiao-ming,LIU Ju,LI Bin(College of Food Science,Shenyang Agricultural University,Shenyang 110161,China) |
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| Abstract: | The optimum conditions for the ultrasonic pre-treatment extraction of the water-soluble polysaccharides from Schisandra chinensis Turcz.Bail.fruits were determined using response surface methodology (RSM).A central -composite experimental design (CCD) was used to investigate the interaction effects of three independent variables,namely extraction time, extraction temperature and ultrasonic power.The optimum conditions were as follows :extraction time ?Omin, extraction temperature 30℃ and ultrasonic power 300W.Under this condition, the yield of polysaccharides was 16.729% ± 0.248%, compared with direct- heating extraction, the extraction rate was improved to 50%. |
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| Keywords: | response surface methodology polysaccharides ultrasound extraction |
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