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超声波辅助提取宣木瓜多糖工艺优化

Optimization of Ultrasonic Extraction Process of Polysaccharide from Chaenomeles speciosa

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【作者】 陈禹陶志杰罗璇伍亚华

【Author】 CHEN Yu;College of food and biology engineering,Bengbu College;

【通讯作者】 陶志杰;

【机构】 蚌埠学院食品与生物工程学院

【摘要】 以宣木瓜为原料,采用超声波法正交试验设计优化提取其中的多糖,研究不同料液比、超声时间、超声温度和超声功率对宣木瓜多糖提取效果的影响,结果表明;在料液比为1:40(g/mL),超声时间45min,超声温度80℃,超声功率400W时宣木瓜多糖的提取率最高;宣木瓜多糖的最佳提取率为10.61%,优化提取条件可使宣木瓜多糖的提取率提高3.24倍。

【Abstract】 The optimum extracting conditions of polysaccharide from Chaenomeles speciosa with ultrasonic were studied by the orthogonal test design. The effects of different material liquid ratio,ultrasonic time,ultrasonic temperature and ultrasonic power on the extraction of polysaccharide from Chaenomeles speciosa were investigated. When the ratio of liquid was 1:40(g/mL),ultrasonic time was 45 min,ultrasonic temperature was 80 ℃ and the ultrasonic power was 400 W,the extraction rate of polysaccharide was the highest,the optimum extraction rate of polysaccharide was10.61%,and the extraction rate of polysaccharide was improved by optimizing the extraction conditions.

【基金】 安徽省高校自然科学研究项目“安徽道地药材宣木瓜中多糖物质的免疫调节作用及其机理”(KJ2017A567);2019年安徽省大学生创新创业训练计划项目(S201911305003)
  • 【文献出处】 安徽农学通报 ,Anhui Agricultural Science Bulletin , 编辑部邮箱 ,2020年22期
  • 【分类号】TQ281
  • 【被引频次】7
  • 【下载频次】554
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