摘要
以北五味子为原料,多糖得率为指标,研究水提法、酶法、超声波辅助法三种方法提取北五味子多糖,通过正交实验的方法分别研究了多糖的最佳提取工艺条件。结果表明:超声波辅助法提取五味子多糖得率大于酶法和水提法,其最佳工艺条件为:料液比1∶25,超声时间40min,超声功率600W,提取温度55℃,多糖得率为4.67%。
Schisandra chinensis was took as raw material,the yield of polysaccharide as index,Schisandrae chinensis polysaccharide was extracted by studying three kinds of methods which including water extraction, enzymatic extraction and ultrasonic assisted,optimum extraction conditions of polysaccharide was studied by orthogonal experiment. Results showed that：the yield of Schisandrae polysaccharide extracted by ultrasonic assisted was more than the enzymatic method and the water extraction process. Optimum conditions were as follows.the ratio of solid to liquid 1：25,ultrasonic time 40min,ultrasonic power 600W,extraction temperature 55℃. The yield of polysaccharide was 4.67%.
出处
《食品工业科技》
CAS
CSCD
北大核心
2013年第12期289-291,共3页
Science and Technology of Food Industry
关键词
北五味子
多糖
提取工艺
Schisandra chinensis
polysaccharides
extraction process
