摘要
首次对山茱萸籽中水溶性多糖的提取工艺进行了优化。通过单因素和正交试验研究了提取温度,提取时间和料液比(m/V)对多糖提取得率的影响,结果显示:提取时间是影响山茱萸籽多糖得率的主要因素,最佳提取工艺为提取温度100℃,提取时间4h,料液比为1∶50,在此条件下,山茱萸籽多糖的提取得率为5.88%。
The extraction technology of the water-soluble polysaccharide from Comus oflfcinalis seed was firstly studied in this study. Several factors of affecting extraction rate such as extraction temperature, extraction time and the ration of sample to water （m/V） were optimized by single factor and orthogonal experiments. The results showed that the extraction time is the major factor that affected the polysaccharide extraction rate. By orthogonal experiment the optimum extraction conditons are as follows： the extraction temperature 100 ℃, the extraction time 4 h and the ration of sample to water 1 ： 50. The extration rate reaches 5.8%, under the ontimal extraction condifionds.
出处
《食品工业》
北大核心
2013年第7期46-49,共4页
The Food Industry
基金
郑州市2011年度科技计划项目(112PPTGY249-4)
2011河南省高等学校青年骨干教师资助项目
郑州轻工业学院2012年大学生创新试验资助项目
关键词
山茱萸籽多糖
正交试验
提取
Comus officinalis polysaccharide
orthogonal experiment
extraction
