摘要
为了探索优化超声波辅助提取格尔木产枸杞(Lycium barbarum L.)多糖的最佳工艺条件,以枸杞多糖得率为指标,用单因素试验和正交试验L9(34)对料液比、提取时间、提取温度和超声波功率4个因素进行考察,确定超声波辅助提取枸杞多糖的最佳工艺,并对结果进行验证。结果表明,超声波辅助提取枸杞多糖的最佳工艺条件为提取温度50℃、提取时间10 min、料液比1∶20(m/V,g∶mL)、超声波功率50 W,在该条件下,格尔木产枸杞中多糖得率为3.006%。
To optimize the ultrasonic assisted method for extracting polysaccharides from Chinese wolfberry(Lycium chinense)in Golmud, using the yield of wolfberry polysaccharides as index, single factor tests and L9(34) orthogonal design method were applied to investigate the extraction conditions including material to liquid ratio, extraction time, extraction temperature and ultrasonic power. The results showed that the optimum extraction parameters were, extraction temperature, 50 ℃; extraction time, 10 min; material to liquid ratio,1∶20(m / V,g∶mL); ultrasonic power, 50 W; the yield of Chinese wolfberry polysaccharide could be 3.006% under these conditions.
出处
《湖北农业科学》
北大核心
2013年第16期3933-3935,共3页
Hubei Agricultural Sciences
基金
青海大学教学科研团队建设资助基金项目(20110104-046)
