摘要
以干燥金耳为原料,采用超声波辅助提取金耳多糖,优化其提取工艺。通过单因素试验和正交试验得到最佳提取工艺。其结果表面:影响金耳多糖提取率的主要因素是超声浸提温度与超声波浸提功率;金耳多糖的最佳提取工艺为料液比为80mL/g,超声波处理时间为30min,超声波处理功率为400W,浸提时间为30min,浸提温度为70℃。采用此工艺,金耳多糖的得率为17.36%,其得率明显提高。
This article took dried tremella as the raw material, of its extraction process. Single factor test and orthogonal study using ultrasonic assisted extraction, optimization showed the best extraction conditions. The results showed that： the extraction temperature and ultrasonic power were the key factors; the best extraction conditions were 80 mL/g, solid to liquid;30 rain,ultrasonic time;400 W, ultrasonic power; 30 rain, extraction time; 70 ℃, temperature. By such conditions, extraction yield of tremella polysaccharide was significantly improved to 17.36 %.
出处
《食品研究与开发》
CAS
北大核心
2016年第21期54-57,共4页
Food Research and Development
关键词
金耳多糖
超声波
提取
工艺
tremella polysaccharide
ultrasonic wave
extraction
process
