食品科学2012，Vol.33Issue(22)：103-106,4.
超声波微波协同提取海蒿子多糖工艺
Optimization of Ultrasonic-Microwave Assisted Extraction of Polysaccharides from Sargassum pallidum
摘要
Abstract
A high-yield method for the extraction of polysaccharides from Sargassum pallidum was proposed using an integrated ultrasonic and microwave reaction system. The extraction yield of polysaccharide was measured by phenol-sulferic acid method. The optimal conditions of raw material particle size, extraction time, solid-to-solvent ratio, ultrasonic power and microwave power for extracting polysaccharides from Sargassum pallidum were 40 mesh, 20 min, 1:25 (g/mL), 75%and 200 W, respectively, as determined by orthogonal array design. Among five operating parameters, raw material particle size was the most important factor for polysaccharide extraction. The combined use of ultrasonic and microwave provided a time-saving and high-yield method for polysaccharide extraction from Sargassum pallidum.关键词
超声波-微波/多糖/提取工艺/海蒿子Key words
ultrasonic-microwave/polysaccharide/extraction process/Sargassum pallidum分类
轻工纺织引用本文复制引用
许福泉,冯媛媛,赵艳景,郭赣林..超声波微波协同提取海蒿子多糖工艺[J].食品科学,2012,33(22):103-106,4.基金项目
江苏省海洋生物技术重点建设实验室开放课题(2011HS005) （2011HS005）
