安徽农业科学2011，Vol.39Issue(26)：15998-16000,16003,4.
微波辅助提取山茱萸多糖的工艺优化
Optimization of the Microwave - assisted Extraction Process of Polysaccharides from FRUCTUS CORNI
摘要
Abstract
[ Objective] To optimize the microwave - assisted extraction technology of polysaccharides from FRUCTUS CORNI. [ Method] First ly , the most 3 influential factors were selected by Plackett - Burman design test with 7 factors on the basis ot single - factor test, and the optimum levels of other factors were determined. Secondly, a quadratic polynomial model was established from experimental data that was obtained from the optimization of three main factors by response surface design. [ Result] The microwave power, solid - liquid ratio and ethanol volume fraction were the main factors affecting the extraction of polysaccharides from FRUCTUS CORNI. The optimum extraction conditions were as follows; FRUCTUS CORNI powder between 300 -450 μm in diameter, solid - liquid ratio of 1:19.7( g: ml), microwave power of 624 W, irradiation time of 55 s, extraction temperature of 90 ℃ , extraction time of 2 h, ethanol volume fraction of 68.4%. Under the above conditions, the yield of pol ysaccharides from FRUCTUS CORNI reached 20.94%. [Conclusion] The method was less in error, accurate in data, and available to extract polysaccharides from FRUCTUS CORNI.关键词
山茱萸( FRUCTUS CORNI)/多糖/微波辅助提取/优化Key words
FRUCTUS CORNI/ Polysaccharides/ Microwave-assisted extraction/ Optimization分类
农业科技引用本文复制引用
李豪,车振明,谷燕,刘燕,吴永军,黄维,陈荣华..微波辅助提取山茱萸多糖的工艺优化[J].安徽农业科学,2011,39(26):15998-16000,16003,4.基金项目
高等学校省级优秀青年人才基金项目(2010SQRL222). （2010SQRL222）
