食品工业科技2012，Vol.33Issue(6)：297-299,3.
超声波辅助提取野生软枣猕猴桃茎多糖的工艺优化
Optimization of ultrasonic-assisted extraction of polysaccharides from the stem of Actinidia arguta
摘要
Abstract
The ultrasonic-assisted water extraction of polysaccharide from the stem of Actinidia arguta was investigated.The aqueous suspension of the stem powder of Actinidfa arguta stem 1：25 （g/mL）was pretreated by 300W ultrasound for ]Smin, then subjected to the traditional water extraction.Effects of operation conditions on extraction ratio of polysaccharide, such as ultrasonic power, extracting time, temperature and solid-liquid ratio were studied by single factor experiment.The highest recovery of polysaccharide（10.23%） could be obtained as the extraction conditions were set as： solid-liquid ratio ] ：25 （ g/mL）, temperature 50~C, time 45rain, ultrasonic power 300W.Compared with conventional method, the polysaccharide recovery by ultrasonic extraction was improved by 80% under the condition of the same time.关键词
软枣猕猴桃茎/多糖/超声波辅助提取/工艺优化Key words
Actinidia arguta stem/polysaccharide/ultrasonic-assisted extraction/process optimization分类
轻工纺织引用本文复制引用
张春红,吴双,许宁,何晓冰,刘长江..超声波辅助提取野生软枣猕猴桃茎多糖的工艺优化[J].食品工业科技,2012,33(6):297-299,3.基金项目
公益性行业（农业）科研专项（200903013）. （）
