椪柑皮多糖提取工艺正交试验优化

Optimization of extraction technology for polysaccharide from ponkan peels

为了优化热水提取椪柑皮多糖的工艺条件,采用L9(34)正交设计,以椪柑皮多糖提取率为考察指标,研究了提取温度,料液比以及提取时间等因素对提取效果的影响。结果表明,在提取次数为2次的条件下,提取温度和料液比对椪柑皮多糖提取率的影响均达到显著水平,其影响程度为:料液比>提取温度>提取时间。椪柑皮多糖最佳提取条件为:提取温度70℃,料液比1:20(g/m L),提取时间为2h,提取2次,椪柑皮多糖的提取率为5.35%。

In order to optimize the hot water extract of citrus skin of polysaccharides, using L9（34） orthogonal design, with citrus skin polysaccharide extraction rate of the indexes, the effects of extraction temperature, liquid ratio and extraction time on the extraction of. The results show that the extraction times 2 times the condition, temperature and solid-liquid ratio on citrus skin polysaccharide extraction rate reached a significant level, the extent of impact： solid-liquid ratio extraction temperature extraction time. Citrus skin polysaccharide optimum extraction conditions： extraction temperature 70 ℃, solid-liquid ratio 1：20（g / m L）, extraction time was 2h, extracted twice, citrus skin polysaccharide extraction rate of 5.35%.