摘要
通过单因素试验和L9(33)正交试验对超声波辅助提取龙须菜多糖的工艺进行了优化。结果表明:影响龙须菜多糖超声波提取的主要因素为超声波提取温度,其次是功率,再次是提取时间。优选方案为提取温度80℃、提取时间45min、超声波功率为400W;超声波辅助提取龙须菜多糖的效率高于常规提取法。
In the thesis, optimizing technics of extracting polysaccharide from Gracilaria lamane iformis was carried on by single factor experiment and L9 （3^3） quadrature enhancing experiment with ultrasonic aiding extracting experiment.The result showed that the extracting temperature was the main factor which effected the ultrasonic wave extracting rate of Gracilaria lamaneiformis polysaccharide, ultrasonic power was the secondly factors, then was the extracting time.The best technics of extracting polysaccharide with ultrasonic wave craft was as follows： extracting temperature 80℃, extracting time 45 min,and ultrasonic power 400 W. Ultrasonic craft was superior to the craft extracted with hot water.
出处
《食品研究与开发》
CAS
北大核心
2006年第10期14-17,共4页
Food Research and Development
基金
韩山师范学院青年基金资助
关键词
龙须菜
多糖
提取工艺
超声波
Gracilaria lamaneiformis
polysaccharide
extracting technics
ultrasonic
