正交设计优选黄石斛多糖提取工艺

Optimization of the Extraction Technology of Polysaccharide from Dendrobium tosaense Makino by Orthogonal Design

[目的]优选黄石斛多糖提取工艺。[方法]以提取黄石斛多糖含量为评价指标,采用正交设计试验L9(34),选择提取温度、加水量、提取次数及提取时间为考察因素,对影响黄石斛多糖提取工艺的因素进行了研究。[结果]黄石斛多糖的最佳提取工艺为90℃下以10倍水量提取3次,提取时间每次2h。[结论]试验设计因素中温度与提取次数的影响作用具有显著性意义。

[Objective]The research aimed to optimize the extraction technology of polysaccharide from Dendrobium tosaense Makino.[Method]Using the content of polysaccharide from Dendrobium tosaense Makino as an evaluation standard,choosing extraction temperature,dosage of water,extraction time and extraction times as the observation factors,the influencing factors of the extraction technology of polysaccharide from Dendrobium tosaense Makino were studied by using L9（34） orthogonal test.[Result]The optimum extraction technology of polysaccharide from Dendrobium tosaense Makino was as follows：extracting for three times,using ten times amount of water,with every extraction time of 2 h at 90 ℃.[Conclusion]Among experimental design factors,the temperature and extraction time had a significant role in the extraction.