【摘要】 采用多频超声波技术对山茱萸（Macrocarpium offcinalis）多糖的提取工艺进行研究。结果表明，超声波辅助提取能有效提高山茱萸多糖的提取率，影响因素主次关系依次是超声频率>浸提温度>浸提时间>料液比。双频组合超声波优于单频超声波，最优工艺为超声频率双频28/45 kHz，浸提温度52℃，浸提时间80 min，料液比1∶6，山茱萸多糖提取率可达18.92%。更多还原

【Abstract】 The extraction technology of polysaccharides from Macrocarpium officinalis was studied by multi-frequency ultrasonic. The results showed that ultrasonic-assisted extraction could effectively improve the extraction rate of Macrocarpium offcinalis polysaccharides,and the order of influencing factors was ultrasonic frequency > extraction temperature > extraction time > solid-liquid ratio. Dual-frequency combined ultrasound was superior to single-frequency ultrasound. The optimum extraction condition was ultrasonic frequency of 28/45 kHz,extraction temperature of 52 ℃,extraction time of 80 min,and solid-liquid ratio of 1∶6. The extraction rate of Macrocarpium offcinalis polysaccharide was 18.92%.更多还原