摘要
运用正交设计,以料液比、提取温度和提取时间为因素,考查3个因素对提取攀枝花地区野生余甘子果实多糖的影响。最佳工艺条件为,料液比为1∶20(m∶m,下同),提取温度为100℃,提取时间为3.0 h,余甘子多糖的含量为5.91%。
The effect of solid to liquid ratio,extracting time and temperature on extracting polysaccharide from fresh fruit in Phyllanthus emblica L.in Panzhihua was studied by orthogonal design.And the optimum extraction conditions were determined as follows,solid to liquid ratio,1∶20（m∶m）;extracting time,3.0 h;temperature,100 ℃.The polysaccharide content could reach 5.91% under these conditions.
出处
《湖北农业科学》
北大核心
2011年第12期2523-2525,2540,共4页
Hubei Agricultural Sciences
基金
四川省攀枝花市市级应用技术研究与开发资金资助项目[2009TX-3(5)]
关键词
多糖
余甘子
正交设计
polysaccharide
Phyllanthus emblica L.
orthogonal design
