摘要
以生姜粉为材料,采用不同的提取温度、提取时间和料液比进行单因素试验,然后在此基础上采用三因素三水平的正交试验对提取条件进行优化。结果表明:料液比对生姜多糖得率的影响存在着极显著差异(P<0.01),提取温度对生姜多糖得率的影响则差异显著(P<0.05),而提取时间的影响差异不显著。生姜多糖提取的最佳工艺参数为:料液比1∶16、提取温度90℃和提取时间2.5 h。
Through single -factor experiment and orthogonal experiment of 3 factors and 3 levels, the conditions for extraction of polysaccharide from ginger were optimized. The results showed that ： there were obvious differences in the percent of extraction of polysaccharides when the ratio of [ S ]/[ L] was changed（P 〈 0.01 ）, and the extracting temperature made difference in it（ P 〈 0.05 ） , but the extracting time had little influence on it. The optimized extraction conditions for polysaccharide from ginger were ： 1：16 proportion of ginger to solution, 90℃ of extracting temperature and 2.5 hours of extracting time.
出处
《江西农业大学学报》
CAS
CSCD
北大核心
2007年第3期466-469,共4页
Acta Agriculturae Universitatis Jiangxiensis
关键词
生姜
多糖
提取
ginger
polysaccharides
extraction
