蕨麻多糖的提取工艺研究.pdfVIP

年 月 2009 1 第 卷第 期 食食品研究与开发食品研究与开发食品研究与开发品研究与开发 科学研究 30 1 46 蕨麻多糖的提取工艺研究 张泽生，张婕，张建平，史佳宁，张兰 （天津科技大学食品工程与生物技术学院，天津300457） 摘 要：通过测定样品中蕨麻多糖的含量，比较两种不同的提取方法对蕨麻多糖含量的影响；并通过单因素和正交 试验研究蕨麻多糖的最佳提取条件。结果表明，热水浸提法的提取条件为：温度 ，料液比 倍，时间 ，提取 100 ℃ 20 1 h 次数 次；采用微波法提取的条件为：功率 ，料液比 倍，时间 ，提取次数 次。通过两种方法的对比， 3 450 W 15 15 min 1 微波法提取蕨麻多糖优于热水浸提法。 蕨麻多糖；提取；热回流法；微波法 关键词： STUDY ON EXTRACT TECHNOLOGY OF POTENTILLA ANSERINE POLYSACCHARIDE ZHANG Ze-sheng, ZHANG Jie, ZHANG Jian-ping, SHI Jia-ning, ZHANG Lan （Food Engineering and Biotechnology Department, Tianjin University of Science and Technology, Tianjin 300457, China） Abstract: Compare different affect on content of potentilla anserine polysaccharide via hot reflux extraction and microwave extraction to extract polysaccharide from potentilla anserine by testing the contents of potentilla anserine polysaccharide. With single factor and orthogonal tests to determine the optimum conditions. The result shows that, The most reasonable hot reflux extracting conditions of potentilla anserine polysaccharide are: ex－ tracting temperature is 100 ℃, stuff: liquid is 20 times, 1 hour for thrice. Microwave extracting conditions are: power is 450 W, stuff: liquid is 15 times, temperature is 15 min for once. microwave extraction is prior to hot re－ flux extraction. Key words: potentilla anserine polysaccharide; extraction; hot reflux extraction; microwave ex