摘要
以液料比、超声时间、超声温度和超声功率为考察因素,在单因素实验的基础上,采用响应面法优化黑果枸杞多糖的超声辅助提取工艺。确定最佳提取工艺为:液料比20∶1(mL∶g)、超声时间40 min、超声温度60℃、超声功率180 W,在此条件下,黑果枸杞多糖的提取率为9.19%。
Using liquid-solid ratio,ultrasonic time,ultrasonic temperature,and ultrasonic power as factors,we optimized the ultrasonic-assisted extraction process of polysaccharides from Lycium ruthenicum Murr.by response surface methodologies on the basis of single-factor experiments.The optimal extraction conditions can be determined as follows:the liquid-solid ratio of 20∶1(mL∶g),the ultrasonic time of 40 min,the ultrasonic temperature of 60℃,and the ultrasonic power of 180 W.Under above conditions,the extraction rate of polysaccharides from Lycium ruthenicum Murr.is 9.19%.
作者
唐静
周艳红
崔建强
问娟娟
TANG Jing;ZHOU Yanhong;CUI Jianqiang;WEN Juanjuan(Collaborative Innovation Center of Green Manufacturing Technology for Traditional Chinese Medicine in Shaanxi Province,Shaanxi Institute of International Trade&Commerce,Xi′an 712046,China)
出处
《化学与生物工程》
CAS
2021年第9期37-41,共5页
Chemistry & Bioengineering
基金
陕西省中药绿色制造技术协同创新中心项目(2019XT-1-04)
陕西省自然科学基础研究计划项目(2021JQ-884)
陕西省教育厅专项科研计划项目(20JK2036)。
关键词
黑果枸杞
多糖
响应面法
超声辅助提取
Lycium ruthenicum Murr.
polysaccharides
response surface methodology
ultrasonic-assisted extraction
