摘要
采用单因素和正交试验法对白皮大蒜多糖的提取工艺进行了研究。结果表明:最佳水浸提大蒜多糖的工艺为提取剂蒸馏水、提取温度80℃、提取时间3 h、提取次数2次、料液比1︰7,得到大蒜多糖的提取率为11.93%。
The extraction technology of Polysaccharide from garlic was studied by single factor and orthogonal test.The results showed that the optimum water extraction technology of garlic polysaccharide was distilled water as extraction agent,80℃,3 h,2 times and 1︰7 ratio of material to liquid.The extraction rate of garlic polysaccharide was 11.93%.
作者
玛依拉·吐尔地别克
尚天翠
TUerdibieke Mayila;Shang Tiancui(College of Biology and Geography Sciences,Yili Normal University,Yining 835000,China)
出处
《广东化工》
CAS
2019年第21期13-14,27,共3页
Guangdong Chemical Industry
关键词
大蒜多糖
提取
正交试验
garlic polysaccharide
extracting
orthogonal experiment
