【作者】 王冬冬； 曹冬梅； 陈雪红； 王昌涛； 赵丹； 李萌；

【Author】 Wang Dongdong;Cao Dongmei;Chen Xuehong;Wang Changtao;Zhao Dan;Li Meng;School of Sciences,Beijing Technology and Business University/Beijing Key Laboratory of Plant Resources Research and Development;

【机构】 北京工商大学理学院北京市植物资源研究开发重点实验室；

【摘要】 以枸杞为原料,对枸杞多糖的微生物提取工艺进行优化,分别就提取温度、料液比、提取时间进行单因素实验,用L₉（3³）正交实验优化提取工艺,并将微生物法提取工艺与热水提取工艺进行比较分析。结果表明,微生物法提取枸杞多糖的最优工艺为:发酵温度28℃、发酵时间为36h、料液比为1:40,提取率为2.74%,是热水提取枸杞多糖提取率的1.47倍。更多还原

【Abstract】 Using the methods of single factor test and orthogonal test of L9(33) to study the method of microbiological to extract the polysaccharides from Lycium Barbarum.And microbiological extraction method was compared with traditional extraction method.The results showed that The optimial extraction conditions were extraction temperature 28℃,proportion of water and material 1:40,extraction time 36 h.Under these conditions,the final polysaccharide yield was 2.74%,was 1.47 times that of traditional hot-water extraction.更多还原