北五味子多酚最佳提取工艺条件研究

Study on Optimum Extraction Conditions of Polyphenolfrom Fructus Schisandrae Chinensis

本实验以料液比、超声温度、超声时间及超声功率为研究对象,以单因素及正交试验为研究方法来研究北五味子中多酚的最佳提取工艺。研究发现,料液比为1∶16,超声温度为60℃,超声时间为8 min,超声功率为600 W时,多糖的提取工艺最佳。

Inthis paper, we tooksolid-liquid ratio, ultrasonic temperature, ultrasonic time and ultrasonic power as the research object, take singe factor and orthogonal espreriment as the research methods to study the optimum extraction process of polyphenol in Schisandra chinensisTurcz. Baill. The study find that when solid-liquid ratio was 1∶18, ultrasonic temperature was 60℃, ultrasonic time was eight minutes and, ultrasonic power was 600W, the polyphenol in Schisandra chinensis Turcz. Baill. has the optimum extraction process.