超声波提取芦笋中多糖的工艺研究

探索微波辅助法提取芦笋总多糖的最佳工艺,为深入研究芦笋多糖提供技术支持。采用单因素实验和3因素3水平正交试验,采用微波辅助下的水提醇沉法提取水溶性粗多糖,经真空干燥后测定粗多糖得率,以评定多糖的提取工艺。结果显示,提取芦笋粗多糖的最佳工艺条件是:料液比为1∶40,温度为80℃,时间为30min。该条件下的粗多糖得率为3.012%。

Study on the Extraction of the Polysaccharides from Asparagus by the Ultrasonic Wave Extraction

The extraction technology of polysaccharides from asparagus were studied, which could provide technology and methods for in-depth study. The effect of factors such as extracted volume,time and temperature was investigated on the methods of single factor test and orthogonal design test,the method of water extract-alcohol precipitation assisted by ultrasonic wave were used to extract crude water-soluble polysaccharide,the yield of crude polysaccharide after vacuum drying were determined so that the extraction process of polysaccharides were evaluated. The optimum conditions were ratio of liquid to material 1 ∶40, extraction temperature 80 ℃ , extraction time 30 min. Under the optimum conditions, the yield of polysaccharides was 3.012%.