摘要
研究了熟地黄多糖的超声提取方法。在超声波作用下,通过对提取时间、超声波频率、提取温度、料液比、熟地黄粉碎的粒度等因素进行研究,确定了熟地黄粉碎的粒度为40目,超声波频率为40kHz,最佳提取条件为料液比为1g:56ml,提取温度64.5℃,提取时间3.1min。实验的重复性较好。
An ultrasonic method for the extraction of polysaccharide from Radix Rehmanniae Preparata was investigated and optimized. The effects of five variables on extraction efficiency of polysaccharide polyses were studied. The optimum extraction conditiom were： the particle of dried Radix Rehmannia Preparata 40 mesh size; ultrasonic frequency 40 kHz; ratio of sample to solvent 1：56（m/V）; extraction time 3.1 min and extraction temperature 64.5℃. The reproducibility of the extraction method was good.
出处
《食品科学》
EI
CAS
CSCD
北大核心
2008年第2期184-187,共4页
Food Science
关键词
熟地黄多糖
超声波
提取工艺
提取率
Rehmannia glutinosa polyses（RGP）, ultrasonic, ultrasonic extraction
extraction rate
