多频超声波辅助提取大枣多糖的工艺研究

摘要

The purposes of this experiment are to investigate the best ultrasonic-assisted extraction condition of jujube polysaccharide.Four main factors,including the ultrasonic frequency,proportion of raw material and water,time and temperature are studied for the jujube polysaccharide extraction.Through orthogonal test,the best extraction condition is determined.The result shows that the best extraction condition is 28 kHz for ultrasonic frequency,10 ∶ 1 (mL/g) for proportion of water and raw material,2.5 h for time,70 ℃ for temperature,the extraction rate of polysaccharide is 7.5 1 ％.Compared to extraction without ultrasonic,ultrasonic can reduce the extraction time and can increase the extraction rate of polysaccharide by 48.7％.%为了探讨大枣多糖的超声波辅助提取最佳工艺条件,通过研究超声波频率、液料比、时间、温度对大枣多糖提取率的影响,以正交试验优化了超声波辅助提取的工艺条件.结果表明,超声波辅助提取大枣多糖的最佳工艺条件为:超声波频率28 kHz,液料比10∶1(mL/g)、时间2.5 h、温度70℃,该条件下多糖提取率可达7.51％;与无超声波辅助提取相比,超声波辅助提取可大大缩短提取时间,且使提取率提高48.7％.