超声波提取条件对圆铃大枣多糖提取率的影响

被引：13

作者：

魏然

陈义伦

邹辉

马丽达

朱风涛

赵岩

机构：

[1] 山东农业大学食品科学与工程学院

来源：

食品与发酵工业 | 2013年 / 39卷 / 11期

关键词：

圆铃大枣; 多糖; 提取; 响应面;

D O I：

10.13995/j.cnki.11-1802/ts.2013.11.014

中图分类号：

TQ461 [中草药制剂的生产];

学科分类号：

091003 [林草生态工程学];

摘要：

以圆铃大枣为原料,采用响应面设计法优化超声波提取大枣多糖,研究了液料比、超声功率、超声时间、提取温度对圆铃大枣多糖提取率的影响。结果表明:超声功率和超声时间的主效应显著,超声功率、超声时间、提取温度和液料比依次影响圆铃大枣多糖提取率;超声功率和提取温度之间的交互作用不显著,其余因素间的交互作用对多糖提取率的影响均为极显著。优化得到的圆铃大枣多糖提取条件为:液料比(g∶mL)12∶1,超声功率360 W,提取温度55℃,提取时间40 min;在此条件下,圆铃大枣多糖提取率为4.93%。

引用

页码：253 / 257

页数：5

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