摘要
以长白山野生软枣猕猴桃为原料提取多糖,在单因素试验的基础上,通过响应面法优化超声波提取野生软枣猕猴桃多糖工艺,并建立回归模型。结果表明最佳提取工艺为液料比(蒸馏水体积:软枣猕猴桃浆质量)25:1(mL/g)、超声功率92W、超声温度46℃、超声时间25min,在此条件下多糖得率为4.80%。响应面分析法可以优化野生软枣猕猴桃多糖的提取工艺,在各影响因素合理取值范围内找到最佳得率及其对应的最佳提取条件。
Based on one-factor-at-a-time experiments, response surface methodology was used to optimize the ultrasonic-assisted extraction of polysaccharides from Actinidia arguta fruits wildly growing in Changbaishan Mountain. The optimal extraction conditions were found as 25：1 of distilled water-to-Actinidia arguta fruit （mLlg）, 92 W of ultrasonic power, and 46℃ of extraction temperature. Under these conditions, the extraction yield of polysaccharides was 4.80%. In conclusion, response surface method- ology can provide a reliable approach to find optimal conditions for the extraction polysaccharides from Actinidia argutafruits.
出处
《食品科学》
EI
CAS
CSCD
北大核心
2012年第14期64-68,共5页
Food Science
关键词
软枣猕猴桃
多糖
超声波
提取
Actinidia arguta
polysaccharide
ultrasonic
extraction
