摘要
从微波功率、微波处理时间、液固比3个单因素出发,研究各单因素对牛蒡多糖提取率的影响,并在单因素试验基础上,设计正交试验,经极差分析和方差分析确定牛蒡多糖的优化工艺条件。结果表明,利用微波法提取牛蒡多糖的最佳工艺条件为:微波功率80W,微波处理时间2min,水料比40∶1,最终多糖提取率可达24.4%。
The impact of microwave power, microwave extracting time and water/solid ratio on the extraction rate of burdock polysaccharides was investigated respectively. Then the orthogonal test was designed based on the single-factor tests and the optimum extraction conditions of burdock polysaccharide were determined by range analysis and variance analysis. The results showed that the optimum microwave extraction conditions of burdock polysaccharides are as follows： 80 W of microwave power, 2 min of microwave processing time, and 40 ∶1 ratio of water to burdock. The yield of polysaccharides could reach 24.4%.
出处
《湖南农业科学》
2010年第7期117-118,122,共3页
Hunan Agricultural Sciences
基金
重庆工商大学博士科研启动基金项目(1319-31994603)
关键词
牛蒡多糖
微波提取
工艺优化
正交试验
burdock polysaccharides
microwave extraction
technology optimization
orthogonal experiment
