超声波法提取发菜多糖工艺研究

研究超声波法提取发菜多糖的工艺。通过单因素试验研究料液比、提取温度、提取时间和超声波功率对提取工艺的影响,采用正交试验L9(34)优化超声波提取工艺。确定最佳提取条件为:以水为提取溶剂,料液比1∶50,超声波功率100 W,温度60℃,超声时间20 min,连续提取2次。此条件下发菜粗多糖的提取率为7.369%,证明超声波方法可以快速、大量提取发菜多糖。

Study on the Extraction of Polysaccharides from Seaweed by Ultrasonic Method

The extraction of seaweed polysaccharides by ultrasonic method was studied. The single factor experiment was adopted to study solid-liquid ratio, extraction temperature, extraction time and ultrasonic power on extraction effect. The orthogonal test of L9（34） was used to optimize the ultrasonic extraction process. The determined optimal extraction conditions were： when water was used as the ex-traction solvent, material liquid ratio was 1∶50, ultrasonic power was 100 W, temperature 60 ℃, ultrasonic time of 20 min, extracting 2 times. The extracting ratio of seaweed polysaccharide was 7.369%, indicating that of ultrasonic method can rapidly extract seaweed polysaccharide.