荔枝多糖的超声波辅助提取工艺优化研究[J]. 华南师范大学学报(自然科学版), 2007, 1(2).
引用本文: 荔枝多糖的超声波辅助提取工艺优化研究[J]. 华南师范大学学报(自然科学版), 2007, 1(2).
INVESTIGATION ON THE ULTRASONIC WAVE- ASSISTED EXTRACTION TECHNOLOGY FOR LITCHI POLYSACCHARIDES[J]. Journal of South China Normal University (Natural Science Edition), 2007, 1(2).
Citation: INVESTIGATION ON THE ULTRASONIC WAVE- ASSISTED EXTRACTION TECHNOLOGY FOR LITCHI POLYSACCHARIDES[J]. Journal of South China Normal University (Natural Science Edition), 2007, 1(2).

荔枝多糖的超声波辅助提取工艺优化研究

INVESTIGATION ON THE ULTRASONIC WAVE- ASSISTED EXTRACTION TECHNOLOGY FOR LITCHI POLYSACCHARIDES

  • 摘要: 通过单因素试验和RSA响应面分析法优化了荔枝多糖的超声波辅助提取工艺.结果表明,超声波法提取荔枝多糖的最佳条件为:以荔枝干果肉为原料,以水为提取剂,超声波功率72W,提取时间32min,水料比12:1.在此条件下,荔枝粗多糖的提取率可达18.94%.

     

    Abstract: The optimum conditions of ultrasonic wave-assisted extraction technology for litchi polysaccharides were determined with the single factor and the RSA response surface method. The results showed that the optimum conditions were : dried litchi pulp was used as raw materials, water as the extracting agent, ultrasonic power 72W, extraction time 32min, and the liquid-solid ratio 12:1. Under these optimum extraction conditions, the extraction rate of the crude litchi polysaccharides reached 18.94%.

     

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