正交试验法优化超声辅助提取大蒜多糖工艺

Optimization of Ultrasonic-assisted Extraction of Polysaccharide from Garlic by Orthogonal Array Design

以大蒜为原料,采用超声波辅助法提取大蒜中的多糖,以多糖提取率为考察指标,在单因素试验基础上,通过L9(34)正交试验设计优化最佳提取工艺条件。结果表明:影响大蒜多糖提取率的主要因素是超声浸提温度与料液比,大蒜多糖超声辅助提取的最佳工艺条件为超声浸提温度50℃,超声浸提时间40min,超声功率350W,料液比1∶40(g/mL),此工艺条件下多糖提取率达25.12%。正交试验法优化得到的提取工艺稳定合理,可作为大蒜多糖提取的一种有效手段。

With the extraction yield of polysaccharide as index,the process conditions for extracting polysac-charides from garlic with ultrasonic-assisted method are optimized by orthogonal array design on the basic of single-factor experiment.The results show that the extraction temperature and ratio of material and liquid are the key factors that affect the extraction yield of polysaccharide.The optimum conditions for the extraction of polysaccharide are as follows：extraction temperature of 50 ℃,extraction duration of 40 min,ratio of material and liquid 0f 1∶40 （g/mL）and ultrasound power of 350 W.Under such conditions,the extraction yield of polysaccharide from garlic is 2 5 .1 2%.The optimized extraction process is stable and reasonable and it could be an available assay for polysaccharide extraction from garlic.