红枣中多糖提取及纯化工艺的研究

Studies on the Extraction and Purification Crafts of Polysaccharide from Jujubal

采用正交试验设计研究红枣多糖提取的最佳工艺结果表明,在加水倍数40,溶液pH8,浸提温度100℃,浸提时间60 min时提取效果最好。外界因素对提取效果影响大小的先后顺序为:加水体积>溶液的酸碱度>浸提时间>浸提温度。

The orthogonal test design was adopted to study the optimal technics of Extracting Polysaccharide from Jujubal. Tbe results showed that the best extraction effect is when the water volume was 40 times,the pH of solution was 8, the soaking and extracting temperature was 100 ℃ ,and the soaking and extracting time was 60 minutes. According to the influence of external factors to the extraction effect, the order is like this： the volume of water〉 PH of solution 〉 the soaking and extracting temperature 〉 the soaking and extracting time.