摘要
优化黑果枸杞果实多糖的提取工艺。采用单因素试验,考察了水浸提取温度、时间、料液比对多糖提取率的影响规律,依据Box-Behnken的中心组合设计,采用响应面法优化从黑果枸杞中提取粗多糖。最佳工艺条件为热水温度90℃,时间66min,料液比1∶25(g∶mL);在此条件下黑果枸杞多糖得率为29.36%。采用响应面法优化热水浸提黑果枸杞多糖的工艺条件稳定可行。
Optimization for the extraction technology of Lycium ruthenicum polysaccharide was focused on in this paper.The single factor experiment and response surface methodology based on Box-Behnken central composite design was used to optimize the extraction of L.ruthenicum crude polysaccharide.The optimal extraction technology were extraction temperature 100℃,extraction time 66 min,solid-to-solvent radio 1∶25（g∶ml）.Under these conditions,the extraction yield of crude polysaccharide was 29.36%.The extraction technology of L.ruthenicum polysaccharide was stable and viable.
出处
《中国酿造》
CAS
2013年第6期79-83,共5页
China Brewing
基金
新疆生产建设兵团高新技术研究发展计划项目(2007GX20)
塔里木大学校长基金重点项目(TDZKZD05002)
关键词
黑果枸杞
多糖
响应面
提取工艺
Lycium ruthenicum
polysaccharide
response surface methodology
extraction process
