微波提取茯苓多糖的工艺研究

Study on Technics of Microwave Extraction of Pachyman from Poria Cocos

目的:利用微波技术,最大程度的提取茯苓多糖。方法:首先对微波提取温度、提取时间、溶媒量及微波功率进行单因素考察,确定最佳的因素范围,而后对以上4种因素进行正交试验设计,优化得到微波提取茯苓多糖的最佳工艺。结果:茯苓的最佳提取工艺为:温度80℃,提取40 min,溶媒量1:30,微波功率600 W。结论:该方法提取速度快,效率高,工艺稳定,重复性好。

Objective：To use microwave technology to the greatest degree of extraction pachymaran.Methods：First,the extraction temperature,microwave extraction time,solvent volume,microwave power single factor to determine the best range of factors,then the above four factors,orthogonal experimental design,optimization of microwave extraction pachymanprocess.Results：The best extraction process of Poria as follow：temperature 80 ℃,extracted for 40 min,solvent amount of 1：30,microwave power 600 W.Conclusion：This method is the extraction speed faster,high efficiency,process stability,and good repeatability.