微波强化超声热水法提取南瓜多糖的工艺研究

Study on the Extraction Process of Pumpkin Polysaccharide in Ultrasonic Hot Water under Microwave

以南瓜粉末为原料,利用超声辅助热水法和微波强化超声热水法与传统热水法提取南瓜多糖相比,得出超声辅助热水法和微波强化超声热水法的提取率较优于传统热水法,通过单因素试验和正交试验,进一步确定超声辅助热水法和微波强化超声热水法对南瓜多糖提取的最佳工艺条件。超声辅助热水法的最佳工艺条件为:料液比1︰25(g/mL),热水温度60℃,热水浸提时间80 min,超声时间25 min,超声功率270 W,提取率达39.29%。在超声辅助热水法的最佳工艺条件下,以微波进行强化的最佳工艺条件为:微波功率300 W,微波时间2 min,微波温度60℃,提取率达43.91%。

The extraction yield of the ultrasonic aided hot water method and microwave strengthen ultrasonic hot water method which extract pumpkin polysaccharide from pumpkin powder is better than the traditional hot water method, the best process conditions which extract pumpkin polysaccharide by the ultrasonic aided hot water method and microwave strengthen ultrasonic hot water method is further ascertained through the single factor test and orthogonal test. The best process conditions of the ultrasonic aided hot water method： feed liquid ratio 1 ： 25 （g/mL）, hot water temperature 60℃, hot water leaching time 80 min, ultrasonic time 25 min, ultrasonic power 270 W, extraction yield up to 39.29%. The best process conditions which used microwave for strengthening in the best process conditions of the ultrasonic aided hot water method is as follows： microwave power 300 W, microwave time 2 min, microwave extraction temperature 60℃, extraction yield up to 43.91%.