摘要
采用热水浸提法从枸杞干果中提取枸杞多糖,经正交实验确定浸提时间、温度、料水比最优值分别为:5h、100℃、1∶40;微波预处理超过25min时,多糖得率达15.91%;醇沉时当醇沉时间为4h、乙醇加入量为4倍时有利于枸杞多糖提取。
Lycium barbarum polysaccharide were extracted by the methods of water extracting, and the optimum extraction technology was determined by orthogonal experiments. The optimum parameters to extract were as follows： the extracting time 5h,temperature 100℃ ,ratio of water to material 1：40; With microwave- assisted extraction for over 25 minutes, the extraction percent will reach 15.91% ; Extraction concentrated to proper volume was precipitated with 4 times volume of 95 % ethanol for 4 hours.
出处
《生物技术》
CAS
CSCD
2005年第6期78-80,共3页
Biotechnology
关键词
枸杞
枸杞多糖
提取
Lycium barbarum
Lycium barbarum polysaccharide
extracting
