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投稿时间：2014-10-24
投稿时间：2014-10-24
中文摘要: 对丝瓜粉中多糖类物质的提取工艺进行优化，在单因素试验的基础上，采用 L9（34）正交试验设计，研究液料 比、超声辅助提取温度和提取时间对丝瓜多糖得率的影响。结果表明，超声波辅助提取丝瓜多糖的影响因素顺序依次为 液料比＞提取温度＞提取时间，最佳超声波辅助提取工艺为液料比 25 ∶ 1（mL/g），提取温度 85 ℃，超声时间 40 min。此条件 下丝瓜多糖得率为 23.4 %。
Abstract:The extraction technology of polysaccharide from luffa powder was optimized. Based on single factor test，the effect of extraction temperature，extraction time， liquid/solid ratio （mL/g） on the extraction rate of polysaccharide was studied according to L9 （34） orthogonal test． The results showed that factors influencing the extraction of polysaccharide from luffa powder by the ultrasonic wave -assisted method were in the order as follows：solid /liquid ratio （g/mL） ＞extraction temperature ＞extraction time ，the optimum extracting conditions of polysaccharide from luffa powder for orthogonal test were ： ratio of liquid /solid was 25 ∶ 1（mL/g），extracting temperature was 85 ℃and ultrasonic time 40 minutes. The extraction rate of luffa polysaccharide was 23.4 % under the above optimal extracting conditions．
文章编号：201603018 中图分类号： 文献标志码：A
基金项目:杭州市“雏鹰计划”（20131131k132）；富阳市科研攻关专项（2014NK001）；国家自然科学基金（31301417）
| Author Name | Affiliation |
| SHI Wen-tian | Jiangsu Food ＆ Pharamaceutical Science College， Jiangsu Engineering Research ＆ Department Center for Food Processing， Huai'an 223003， Jiangsu， China |
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