摘要
以粉碎的薇菜粉末为原料,通过水煮法提取中多糖,测得薇菜中多糖的含量达59.133 mg/g。单因素试验、正交优化结果表明,薇菜中多糖提取的最佳条件为温度90℃、提取时间6 h、料液比1∶20。
Taking Osmunda japonica powder as material, the polysaccharide content was 59.133 mg/g by using the water-boiling extraction method. The results of single factor and orthogonal optimization test showed that the optimal conditions for the polysaccharide extraction of O. Japonica was 90℃ for temperature, 6 hours for extraction time and 1：20 for solid-liquid ratio.
出处
《长江蔬菜》
2013年第22期75-77,共3页
Journal of Changjiang Vegetables
基金
国家大宗蔬菜产业技术体系(nycytx-35-02-06)
湖北省农业重点应用基础研究项目(2012DBA07)
关键词
薇菜粉
多糖含量
提取条件
优化
Osmunda japonica powder
Polysaccharide content
Extraction condition
Optimization
