| 枸杞多糖提取工艺的优化 |
| |
| 引用本文： | 王赟夷,李龙飞,胡彪,彭芳.枸杞多糖提取工艺的优化[J].湖南农业科学,2016(6):71-73. |
| |
| 作者姓名： | 王赟夷 李龙飞 胡彪 彭芳 |
| |
| 作者单位： | 武汉轻工大学生物与制药工程学院,湖北 武汉,430023 |
| |
| 摘 要： | 通过单因素试验和正交试验对影响枸杞多糖提取率的因素提取时间、提取温度和固液比进行了优化。结果表明:各因素按影响程度大小排序为固液比提取温度提取时间。枸杞多糖提取工艺最佳提取方案:固液比为1︰30,提取温度为75℃,提取时间为3.0 h,在该工艺下多糖最高提取率为1.14%。
|
| 关 键 词： | 枸杞多糖 提取工艺 优化 |
Extraction Process Optimization of Lycium barbarum Polysaccharides |
| |
| Abstract: | In order to study solid-liquid ratio, extraction temperature, extraction time, the impact of Lycium barbarum polysaccharide extraction rate, the treatment conditions were optimized by single factor experiment and orthogonal experiment design. The results showed that the main factors inlfuencing the extraction rate of extraction were solid liquid ratio>extraction temperature>extraction time. The optimum technological conditions for extract polysaccharides from Lycium barbarum were as follows:the material liquid ratio of 1:30, the temperature of 75℃, the extraction time of 3 h. Under the optimal conditions, the highest yield of polysaccharides reached 1.14%. |
| |
| Keywords: | Lycium barbarum polysaccharides extraction optimization |
| 本文献已被 CNKI 万方数据 等数据库收录！ |
|
