摘要
优选并确定桃胶多糖的超声波辅助提取最佳工艺。以多糖含量为考察指标,以超声功率、料液比、超声时间为三因素,每个因素选择3个水平,采用L9(34)正交试验进行提取工艺的优化研究。影响桃胶多糖提取效果的主次因素依次为超声功率>超声时间>料液比。最佳提取工艺为超声功率70 W,料液比1∶100(g/m L),时间为10 min。
Preferred the ultrasonic assisted optimum extraction technology of polysaccharide from Peach gum . With the Polysaccharide content as index, the ultrasonic power, material-liquid ratio , ultrasonic time for the three factors, choose three levels of each factor, by using L9 （3^4） orthogonal test optimization of the extraction technology. The orders of the influencing factors of the extraction rate of polysaceharide from peach gum were as follows：the ultrasonic power〉ultrasonic time〉material-liquid ratio..The optimum extraction technology was as follows：ultrasonic power of 70 W, solid-liquid ratio of 1∶100 （g/mL）, ultrasonic time of 10 minutes.
出处
《食品研究与开发》
CAS
北大核心
2014年第22期47-49,共3页
Food Research and Development
关键词
桃胶
多糖
超声波
peach gum
polysaccharides
ultrasonic
