摘要
研究用超声波技术提取红景天多糖,考察了超声波功率,浸提固液比,超声波处理时间,原料的粉碎粒度对多糖提取率的影响,并以正交试验设计优化工艺条件,结果表明:影响红景天多糖提取率因素的主次关系是粒度>功率>时间>浸提固液比。最佳提取工艺条件为超声功率675W,固液比为1:40,超声处理时间为15min,颗粒度为100目,多糖提取率为2.63%。
Ultrasonic wave was applied to extraction of polysaccharide from Rhodiola 1.The effects of Ultrasonic intensity, ratio of solid and liquid, Ultrasonication time, diameter of material on extraction efficiency was studied.It was found through the orthogonal experiments that the optimum technological conditions was Ultrasonic wave intensity： 675W, time： 15min, ratio of material and solove： 1：40. diameter of materal： 100mu.extrcation field was 2.63%.
出处
《食品科学》
EI
CAS
CSCD
北大核心
2005年第10期127-130,共4页
Food Science
关键词
超声波
提取
红景天
多糖
Ultrasonic wave
extraction
Rhodiola 1
polysccharide
