| 超声法提取枸杞多糖的工艺研究 |
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| 引用本文： | 刘腾子,赵春玲,张成军,王晓晓,李阳,万端极.超声法提取枸杞多糖的工艺研究[J].广东化工,2014(18):18-19,41. |
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| 作者姓名： | 刘腾子 赵春玲 张成军 王晓晓 李阳 万端极 |
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| 作者单位： | 湖北工业大学轻工学部 |
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| 基金项目： | 湖北省省级大学生创新创业训练计划(201310500019) |
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| 摘 要： | 通过单因素和正交实验研究了超声波法在枸杞多糖提取中的应用。结果表明,影响枸杞多糖提取因素的主次顺序为超声时间超声温度料液比,最佳工艺为超声温度70℃,超声时间50 min,料液比1∶30,在该条件下多糖提取率为5.02%。超声波法与热水浸提法比较,耗能少,提取率更高。
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| 关 键 词： | 超声波 枸杞多糖 提取 |
Study on the Extraction of Lycium Barbarum Polysaccharides with Ultrasonic Radiation |
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| Liu Tengzi;Zhao Chunling;Zhang Chengjun;Wang Xiaoxiao;Li Yang;Wan Duanji.Study on the Extraction of Lycium Barbarum Polysaccharides with Ultrasonic Radiation[J].Guangdong Chemical Industry,2014(18):18-19,41. |
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| Authors: | Liu Tengzi;Zhao Chunling;Zhang Chengjun;Wang Xiaoxiao;Li Yang;Wan Duanji |
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| Affiliation: | Liu Tengzi;Zhao Chunling;Zhang Chengjun;Wang Xiaoxiao;Li Yang;Wan Duanji;Department of Light Industry,Hubei University of Technology; |
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| Abstract: | The technology of ultrasonic extraction of lycium barbarum polysaccharide was investigated through single factorial test and orthogonal experiments. The results showed that the effect order of polysaccharide extraction rate from lycium barbarum was ultrasonic time〉ultrasonic temperature〉solid-liquid ratio. The optimized process parameter was temperature 60 ℃, extracting time 50 min, solid-liquid ratio 1 ： 30. Under this condition, the extracting rate was 5.02 %. Compared with the traditional water formulation, the ultrasound extraction method could increase the yield of polysaccharides and had high efficiency and saving energy. |
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| Keywords: | ultrasonic lycium barbarum polysaccharide extraction |
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