摘要
应用超声波技术,研究了液固比、超声波强度、提取时间、提取温度和pH对铁钉菜多糖提取率的影响。结果表明,超声波提取铁钉菜多糖最佳工艺条件为:料剂比为3:100(g:m l),不调pH值,在65℃,超声强度为70%(210w),超声30 m in。
The effects of ratio of solvent to solute , ultrasonic power , extraction duration, extraction temperature and pH on the extraction of Ishige okamuras polysaccharide were investigated. The results showed that the optimal extracting conditions were as follows： 3：100（g：mL） of solute to solvent , 70% ultrasonic power , 30 minutes extraction duration at 65 ℃, pH7.
出处
《氨基酸和生物资源》
CAS
2006年第4期11-13,共3页
Amino Acids & Biotic Resources
基金
福建省泉州市第二批科技项目资助基金(2003N02)
关键词
铁钉菜
超声波
多糖
提取
Ishige okamuras
ultrasonic wave
polysaccharides
extraction
