研究对马齿苋多糖的三种提取方法即水提取法、酶提法、超声波法进行比较研究,采用L9(33)正交试验,水提法考察提取温度、料液比、提取时间3个因素;酶提法考察酶的种类、加酶量、酶解时间3个因素;超声波法考察料液比、超声时间、提取温度3个因素对马齿苋多糖含量的影响,且优选得到的工艺稳定可行。 The three extraction methods of the purslane polysaccharide, namely water extraction method, enzymatic extraction method and ultrasonic method, were compared. The orthogonal experiment L9 (33) was used to study the extraction temperature, the ratio of solid to liquid and the extraction time Factors; enzymatic extraction method to investigate the type of enzyme, the amount of enzyme, enzymatic hydrolysis time three factors; ultrasonic method to investigate the ratio of material to liquid, ultrasonic time, temperature extraction of three factors on the purslane polysaccharide content, and the preferred process Stable and feasible.