摘要
通过超声波辅助提取,对玫瑰茄多糖的提取工艺进行优化。在单因素试验基础上,选择超声波功率、提取温度、提取时间和固液比为考察因素,以玫瑰茄多糖提取率为评价指标,采用正交试验考察各个因素及其交互作用对玫瑰茄多糖提取率的影响。最佳提取工艺为:超声波功率为270 W,提取温度60℃,提取时间30 min,固液比1∶20(g/mL),提取2次,最佳提取条件下玫瑰茄多糖提取率为60.35%。
The extraction process of polysaccharides from Hibiscus sabdariffa L.was studied by ultrasonic-assisted extraction technology.The single-factor extraction tests and orthogonal test were employed to optimize the technological conditions,including ultrasonic power,extraction temperature,extraction time,solid-liquid ratio.The experiment results indicated that the optimal extraction conditions were ultrasonic power 270 W,extraction temperature 60℃,extraction time 30 min,solid-liquid ratio 1∶20(g/mL),2 times extraction,respectively.Under these conditions,the polysaccharides extraction efficiency was 60.35%.
作者
黄琼
何燕萍
HUANG Qiong;HE Yan-ping(Fujian Vocational College of Agriculture,Fuzhou 350003,Fujian,China)
出处
《食品研究与开发》
CAS
北大核心
2019年第5期123-127,共5页
Food Research and Development
基金
福建省教育厅中青年项目(JAT171003)
关键词
超声波
玫瑰茄
多糖
提取
正交试验
ultrasonic
Hibiscus sabdariffa L.
polysaccharides
extraction
orthogonal test
