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实验采用超声波辅助技术提取枸杞多糖,并通过均匀设计法研究了液料比、提取时间、提取温度和超声功率对枸杞多糖提取的影响。枸杞多糖超声提取的最佳工艺为:液料比21mL/g,提取时间27m in,提取温度63℃,超声功率200W,在该条件下枸杞多糖得率为5.16%,且表现稳定。均匀设计法在优化枸杞多糖提取条件中应用效果良好。
Lycium barbarum polysaccharides were extracted by ultrasonic assisted technique and the effects of liquid to material ratio, extraction time, extraction temperature and ultrasonic power on the extraction of LBP were studied by uniform design. The optimum conditions for the ultrasonic extraction of LBP were as follows: the ratio of liquid to solid was 21mL / g, the extraction time was 27m in, the extraction temperature was 63 ℃, and the ultrasonic power was 200W. Under this condition, the yield of LBP was 5.16% and the performance was stable. The uniform design method has a good effect in optimizing the extraction conditions of lycium barbarum polysaccharides.