摘要
通过单因素实验和正交实验对大蒜多糖的提取工艺进行优化。确定大蒜多糖的最佳提取工艺如下:以蒸馏水为提取剂、提取温度70℃、提取时间2 h、料水比1∶6、提取2次。此时大蒜多糖得率可达14.30%。
The extraction technology of garlic polysaccharide was optimized by single experiments and orthogonal experiments. The results showed that the optimum extraction condition were as follows：distilled water as extraction agent,extraction temperature 70℃ ,extraction time 2 h,ratio of material to water 1：6 and extraction for two times. And the yield of garlic polysaccharide was 14.30% .
出处
《化学与生物工程》
CAS
2008年第4期68-70,共3页
Chemistry & Bioengineering
关键词
大蒜多糖
正交实验
提取工艺
garlic polysaccharide
orthogonal experiment
extraction technology
