摘要
为进一步完善牛蒡深加工技术,以新鲜牛蒡根为原料,研究了超声波-微波协同提取法提取牛蒡多糖的最佳工艺条件,并与普通蒸馏法进行了对比.试验结果表明超声波-微波协同提取法的最佳提取条件是固液比1∶25、微波功率300W、微波提取时间110s.该方法对牛蒡多糖的提取率为33.76%,比普通蒸馏法提高了39.67%,有着极好的发展前景.
Targeting at perfecting the processing technology of Burdock, our experiment is intended to research the optimum technological condition in extracting polysaccharide from fresh burdock. with the corporate assistance of ultrasonic and microwave. Meanwhile a comparison is made with the common distillation method. The results show that the ratio of the solid to liquid is 1∶25, the microwave power 300 W, the extraction time 110s, and the extraction rate is 33.76%, 39.67% higher than that of common distillation method. Hopefully, a promising prospect awaits the ultrasonic-microwave assisted extraction.
出处
《徐州工程学院学报（自然科学版）》
CAS
2008年第3期17-21,共5页
Journal of Xuzhou Institute of Technology(Natural Sciences Edition)
基金
江苏省高校自然科学研究指导性计划项目(05KJD550207)
关键词
牛蒡
多糖
超声波-微波
协同提取
burdock
polysaccharide
ultrasonic-microwave
assisted extraction
