安徽农业科学2011，Vol.39Issue(10)：6060-6062,3.
超声波辅助提取香瓜多糖工艺的优化
Optimization for Ultrasonic-assisted Extraction Technology of Polysaccharide from Cantaloupe
刘霞 1申湘忠1
作者信息
- 1. 娄底卫生学校化学室,湖南娄底,417000
- 折叠
摘要
Abstract
[ Objective ] The aim was to optimize the ultrasonic - assisted extraction technology of polysaceharide from cantaloupe. [ Method ] Polysaccharide was extracted from cantaloupe by ultrasonic broken cells and water formulation method. Furthermore extraction conditions of polysaccharide from cantaloupe were optimized by orthogonal experimental design based on single -factor experiment. [ Result] Effects of factors on the leaching rate of polysaceharide was in order of extraction temperature ＞ total extraction time ＞ the ratio of water to material ＞ ultrasonic processing time. The optimum extraction conditions of polysaccharide from cantaloupe were as follows: the ultrasonic processing time was 45 min; the extraction temperature was 70 ℃; the total extraction time was 3 h; and the the ratio of water to material was 25: 1. Under the extraction conditions, the leaching rate of polysaceharide from cantaloupe was 3.78％. [ Conclusion] The research provides reference for the exploitation and utilization of polysaccharide in cantaloupe.关键词
香瓜/多糖/超声波/提取Key words
Cantaloupe/ Polysaccharide/ Ultrasonic wave/ Extraction分类
农业科技引用本文复制引用
刘霞,申湘忠..超声波辅助提取香瓜多糖工艺的优化[J].安徽农业科学,2011,39(10):6060-6062,3.
