【摘要】 [目的]研究凤眼莲多糖的提取工艺,为实现凤眼莲资源综合利用及深度开发提供参考。[方法]采用单因素和正交设计试验对超声波法热水提取凤眼莲多糖的工艺进行研究。[结果]在水温为60～70℃时最佳提取工艺为超声功率比60%,超声时间25min,固液比1∶40。[结论]在超声波法热水提取凤眼莲多糖的工艺中,超声功率比对凤眼莲多糖的提取影响最大。更多还原

【Abstract】 To optimize the ultrasonic extraction process of polysaccharide in Eichhornia crassipes,the best condition,which was water temperatue 60 to 70 ℃,ultrasonicintensity rate 60%,adding 40 times water and ultrasound 25 min,was chosen through single factor and arthogonal experiment.更多还原