超声波辅助萃取马齿苋多糖的工艺优化

On the Optimization of Process for Ultrasound-assisted Extraction of Polysaccharides from Purslane

通过单因素试验和正交试验研究萃取时间、萃取温度、料液比、超声波功率对马齿苋多糖萃取率的影响,以优化超声波辅助萃取马齿苋多糖的工艺条件。研究结果表明:最佳工艺条件为萃取时间30min、温度80℃、料液比1:25、超声波功率300W,此条件下多糖萃取率可达13.30%,比传统水提法萃取率有所提高。

By single factor and orthogonal experiments to research the effect of extraction time, extraction temperature, solid-liquid ratio, ultrasonic power on the extraction rate of purslane polysaccharide, and optimist the extraction process of polysaccharides by ultrasonic assisted extraction from purslane, the results showed that the best process conditions were extraction 30 min, temperature 80 ℃, liquid ratio 1：25,ultrasonic power 300 W. Under the condition, the extraction rate could reach 13.30%, and increased than traditional water extraction method.