【摘要】 [目的]优化芦笋老茎中多糖的超声波辅助提取工艺。[方法]利用超声波辅助提取了芦笋老茎中的多糖,并在单因素试验的基础上采用正交试验设计对芦笋茎中多糖的提取工艺进行了优化。[结果]芦笋茎中多糖的最佳提取工艺条件为水料比20∶1(ml/g)、提取温度85℃和提取时间60 min,该提取条件下芦笋多糖的提取率为3.64%。[结论]该研究为芦笋老茎中有效成分的开发利用提供了参考。更多还原

【Abstract】 [Objective] The aim was to optimize the ultrasonic-assisted extraction technology of polysaccharide from Asparagus officinalis stem.[Method] Polysaccharide was extracted from Asparagus officinalis stem by ultrasonic-assisted extraction method.Based on single-factor experiment,the ultrasonic-assisted extraction technology of polysaccharide from Asparagus officinalis stem was optimized by orthogonal experimental design.[Result] The optimal extraction conditions of polysaccharide from Asparagus officinalis stem were as follows: the ratio of water to material was 20∶1;the extraction temperature was 85 ℃;and the extraction time was 60 min.Under the conditions,the yield of polysaccharide was up to 3.64%.[Conclusion] The research provides reference for development and utilization of effective ingredients in Asparagus officinalis stem.更多还原