超声波法提取大枣多糖工艺的优化

Optimization of Extraction of Ziziphus jujuba Mill Polysaccharides by Ultrasonic Method

为了进一步提高大枣多糖的提取效率,本文通过正交试验优化了超声波法提取大枣多糖的工艺条件。考察的因素包括料液比、超声功率、超声时间和浸提温度。结果显示超声波法提取大枣多糖的最佳提取工艺条件为:料液比1∶30、超声功率80W、超声时间10min,浸提温度80℃。在此工艺条件下大枣多糖的提取率达到6.97%。该工艺条件下提取率较高,因此适合于提取大枣中的多糖类化合物。

To improve the extraction rate of polysaccharides from Ziziphus jujuba Mill , this paper technology of polysaccharide extraction from Ziziphus jujuba Mill by ultrasonic extraction method. studied the The results showed that the optimum extraction conditions were solid-to-liquid ratio of 1：30, ultrasonic power of 80 W, the treating time of 10 min and extraction temperature of 80℃. On these conditions, the extraction rate was 6.97%. The conditions are suitable for polysaccharide extraction from Ziziphus jujuba Mill.