摘要
利用超声波辅助法提取橘红皮多糖,先考察不同粉碎粒度、料液比、超声波功率、超声波时间和浸提次数对橘红皮多糖提取率的影响,然后利用正交试验,优化橘红皮多糖的提取工艺,并对结果进行分析。结果显示,橘红皮多糖最佳提取工艺参数为:粉碎粒度30目、料液比1∶40(g/mL)、超声波功率120W、超声波时间40min、浸提次数3次。
Study the extraction of polysaccharide in citrus peel with high medicinal value, the polysaccharide was extracted by the method of ultrasonic extraction. The effects of some physical and chemical factors, such as particle size, solid-solvent ratio, ultrasonic time, ultrasonic power, on the extraction of polysaccharide in citrus peel were investigated. According to orthogonal design, the optimum condition for the extraction of polysaccharide were as follows granularity 30, 1∶40 of solid-solvent ratio, 120 W of ultrasonic power, 40 min, 3 times.
出处
《食品研究与开发》
CAS
北大核心
2010年第7期91-95,共5页
Food Research and Development
关键词
橘红皮
多糖
超声波萃取
提取工艺
优化
citrus peel
polysaccharide
ultrasonic extraction
extraction technology
optimization
