摘要
通过单因素和多因素实验,采用响应面实验设计方法对金佛手果叶多糖以水提取的最佳提取工艺进行了研究,结果表明:多糖最佳提取组合是提取时间是247min,温度是91℃,料液比是1:64,此时1g金佛手果、叶粉多糖得率分别是4.542和1.776g/100g。可靠性验证实验表明,上述提取方法的优化条件是可靠的。
Through single factor and multi-factor experiments,and response surface experimental design method, the best extraction process of polysaccharides by water extraction of the Citrus bergamot is studied.The result shows that：for polysaccharides,the optimal extraction conditions is 247 minutes of extracting time,91℃of extracting temperature, and the ratio of sample to extracting reagent with 1：64.Polysaccharides yield in Citrus bergamot was 4.542 and 1.776 g/100 g,respectively.Reliable experiment verified the reliability of the above optimized condition.
出处
《食品与发酵工业》
CAS
CSCD
北大核心
2011年第11期239-242,共4页
Food and Fermentation Industries
基金
金华市政府横向项目资助
关键词
金佛手
提取
多糖
优化
Citrus bergamot
extracting
polysaccharides
optimization
