微波辅助法提取猕猴桃果实多糖的研究

Study on Microwave-Assisted Extraction of Polysaccharides from Actinidia Chinensis Fruit

采用微波辅助法提取猕猴桃果实中的多糖,并对料液比、温度、时间3个因素进行单因素试验和正交试验,确定了猕猴桃果实中多糖的最佳提取工艺,即微波预处理30 min后,温度70℃,料液比1∶25,时间3 h。

There is a lot of polysaccharides in chinensis actinidia fruit .In order to know the extraction technology of soluble polysaecharides in it, Orthog- onaltest and the analysis of range were applied to analyze the influence of each factor on the extraction ratio of the polysaceharides by microwave-assisted extracfion method.Experimental results indicated that the optimum solid and liquid ratio was 1 ：25 , temperature was 80 ℃ and the extraction time is 3 h.