STUDY ON ULTRASONIC EXTRACTION OF POLYSACCHARIDES FROM Malus prunifolia Borkh | 海红果多糖的超声提取工艺研究
2013
Wu Jing, Inner Mongolia Agricultural University,Huhhot(China), College of Food Science and Engineering | Wang Yingli, Inner Mongolia Agricultural University,Huhhot(China), College of Food Science and Engineering | Bao Haiquan, Inner Mongolia Agricultural University,Huhhot(China), College of Food Science and Engineering
chinois. 以海红果为原料,探讨了海红果多糖（polysaccharide from Malus prunifolia Borkh,PFM）的超声波提取工艺。以料液比、提取时间、提取温度以及超声功率为考察因素,通过单因素试验和正交试验L9（34）方法,确定了提取海红果多糖的最佳工艺条件。结果表明,最佳的提取工艺条件为料液比1：15,超声温度55℃,提取时间50min,超声功率90W。在此条件下,多糖含量平均可达103.9mg/g。
Afficher plus [+] Moins [-]anglais. The ultrasonic extraction of total polysacchafides from Malus prunifolia Borkh was studied. The ratio of material to solvent, extraction temperature, extraction time and ultrasonic power, were choosed as influence factors. The optimum onditions of extraction technology were obtained by using the single factor test and orthogonal experiment L9（3. ）. The results showed that the optimal extrac- tion technology of total polysaccharides from Malus prunifolia Borkh were as followes ： solid - to - solvent rate of 1 ： 15, extraction tem- perature of 55℃, extraction time of 50min, and ultrasonic power of 90W. Under tiffs technology, the content of total polysaccharides in Malus prunifolia Borkh was 103.9mg/g.
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