超声波法提取龙眼多糖工艺研究

Studies on Ultrasonic Extraction Technology of Polysaccharides in Longan(Dimocarpus Longan Lour.)

采用L9(33)正交试验优化超声波法提取新鲜龙眼果肉多糖的工艺条件。以多糖提取量为指标,分别考察了提取功率、处理时间和料水比对超声波法提取龙眼多糖的影响。结果表明,超声波功率是影响龙眼多糖提取量的最显著的因素,其次是处理时间,料水比对其影响最小;超声波提取龙眼多糖的最佳工艺条件:输出功率110W,处理40min,料水比1∶20,在此条件下新鲜龙眼果肉多糖的提取量为386.57mg/100g。本试验结果显示超声波和热水浸提法可大大缩短提取时间,是极具应用前景的新型龙眼多糖的提取方法。

The optimal technology of uhrasonic method by orthogonal design of L9 （33） from the fresh longan pap was studies. Based on the polysaeeharides content, the effect factors were investigated, including the uhrasonie power, the treatment time and the solid-liquid ratio. The result showed that the ultrasonic power was the important factor, then the treatment time and the ratio of solid-liquid. The longan polysaeeharides content was the highest to 386.57 mg/100g, on the condition of 110W, 40rain and 1：20. Compared with the hot water extraction technology, the time was reduced greatly in ultrasonic method, which indicates that the ultrasonic method is a potential method for extraction polysaeeharides from the fresh longan pap.