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| 荔枝多糖的超声波辅助提取工艺优化研究 | |
| 引用本文： | 吴雅静,张名位,孙远明,唐小俊,池建伟,魏振承.荔枝多糖的超声波辅助提取工艺优化研究[J].华南师范大学学报(自然科学版),2007,1(2):119-124. |
| 作者姓名： | 吴雅静 张名位 孙远明 唐小俊 池建伟 魏振承 |
| 作者单位： | 1. 华南农业大学食品学院,广东广州,510642;广东省农业科学院生物技术研究所/农业部功能食品重点实验室,广东广州,510640 2. 广东省农业科学院生物技术研究所/农业部功能食品重点实验室,广东广州,510640 3. 华南农业大学食品学院,广东广州,510642 |
| 基金项目： | 广东省自然科学基金团队资助项目(200606)，广东省农业科技重大专项资助项目(2003A2030507) |
| 摘 要： | 通过单因素试验和RSA响应面分析法优化了荔枝多糖的超声波辅助提取工艺.结果表明，超声波法提取荔枝多糖的最佳条件为:以荔枝干果肉为原料，以水为提取剂，超声波功率72W，提取时间32min，水料比12:1.在此条件下，荔枝粗多糖的提取率可达18.94%. |
| 关 键 词： | 超声波 荔枝多糖 优化 响应面 |
| 文章编号： | 1000-5463（2007）02-0119-06 |
| 修稿时间： | 2006-12-19 |
INVESTIGATION ON THE ULTRASONIC WAVE- ASSISTED EXTRACTION TECHNOLOGY FOR LITCHI POLYSACCHARIDES |
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| WU Ya-jing,ZHANG Ming-wei,SUN Yuan-ming,TANG Xiao-jun,CHI Jian-wei,WEI Zhen-cheng.INVESTIGATION ON THE ULTRASONIC WAVE- ASSISTED EXTRACTION TECHNOLOGY FOR LITCHI POLYSACCHARIDES[J].Journal of South China Normal University(Natural Science Edition),2007,1(2):119-124. | |
| Authors: | WU Ya-jing ZHANG Ming-wei SUN Yuan-ming TANG Xiao-jun CHI Jian-wei WEI Zhen-cheng |
| Institution: | 1. College of Food Science, South China Agricultural University, Guangzhou 510642,China; 2. Key Laboratory of Functional Food, Ministry of Agriculture/ Bio - Teeh. Research Institute, Guangdong Academy of Agricultural Sciences, Guangzhou 510640 ,China |
| Abstract: | The optimum conditions of ultrasonic wave-assisted extraction technology for litchi polysaccharides were determined with the single factor and the RSA response surface method. The results showed that the optimum conditions were : dried litchi pulp was used as raw materials, water as the extracting agent, ultrasonic power 72W, extraction time 32min, and the liquid-solid ratio 12:1. Under these optimum extraction conditions, the extraction rate of the crude litchi polysaccharides reached 18.94%. |
| Keywords: | ultrasonic wave litchi polysaccharides optimization response surface |
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