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| 超声强化提取银杏多糖 | |
| 引用本文： | 王琴,邹杰,温其标. 超声强化提取银杏多糖[J]. 食品与发酵工业, 2006, 32(1): 126-128 |
| 作者姓名： | 王琴 邹杰 温其标 |
| 作者单位： | 1. 仲恺农业技术学院轻工与食品学院,广州,510225;华南理工大学轻工与食品学院,广州,510640 2. 仲恺农业技术学院轻工与食品学院,广州,510225 3. 华南理工大学轻工与食品学院,广州,510640 |
| 摘 要： | 通过单因素和正交试验优化了超声波法提取银杏多糖的实验条件。结果表明,采用超声波在功率300W、频率450次处理银杏浆后,加水量1∶8(果∶水),于75℃热水浸提6 h,经过多次离心分离,乙醇沉析,冷冻干燥,得到银杏多糖,其得率可达2.043%,纯度高达88.68%。 |
| 关 键 词： | 银杏多糖 分离提取 超声波 |
| 收稿时间： | 2005-10-31 |
| 修稿时间： | 2005-10-31 |
Extraction of Polysaccharide from Ginkgo Biloba Seed by Ultrasonic Wave |
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| Wang Qin,Zou Jie,Wen Qibiao. Extraction of Polysaccharide from Ginkgo Biloba Seed by Ultrasonic Wave[J]. Food and Fermentation Industries, 2006, 32(1): 126-128 | |
| Authors: | Wang Qin Zou Jie Wen Qibiao |
| Affiliation: | 1College of Light lndustry and Food, Zhongkal Agrotechnieal College, Guangzhou 510225, China;2 College of Light lndustry and Food, South China University of Technology, Guangzhou 510640, China |
| Abstract: | The extraction condition of Ginkgo Biloba Seed polysaccharide(GBSP) by Ultrasonic Wave were optimized with single factor and orthogonal experiments.Results showed that GBSP could be obtained by ultrasonic wave power at 300 w with frequency of 450 s,soaking in water(water:ginkgo at ratio of 8:1) for 6h at 75℃.Using centrifugation and ethanol precipitation,the extraction rate and purity of GBSP reached 2.04% and 88.68%. |
| Keywords: | Ginkgo biloba seed polysaccharide extraction ultrasonic |
| 本文献已被 CNKI 维普 万方数据 等数据库收录！ | |