摘要
目的比较不同提取方法对黑果枸杞多糖的提取效果。方法采用常规水浴法、超声法、微波法、超声-微波协同萃取法提取多糖,用蒽酮-硫酸比色法测定其含量。结果四种方法提取的黑果枸杞多糖含量分别为:9.64%、5.70%、7.35%、10.89%。提取效果为:超声-微波协同萃取法>常规水浴提取法>微波提取法>超声波提取法。结论采用超声-微波协同萃取法提取黑果枸杞多糖效果好。
Polysaccharide was extracted from Lycium rethenicum Murr and the content was determined. Water-bath method, ultrasonic, microwave and ultrasonicmicrowave extraction techniques were applied in extraction of polysaccharide from Lycium rethenicum Murr. Polysaccharide content was determined with anthrone-sulphuric acid colorimetry. The content of polysaccharide by different methods was 9.64%, 5.70%, 7.35%, and 10.89%, respectively. Efficiency of different methods on polysaccharide extraction were： Ultrasonic -microwave extraction 〉regular method〉microwave extraction〉ultrasonic extraction. Ultrasonic-microwave extraction is one of the best extraction methods applied in polysaccharide of Lycium rethenicum Murr.
出处
《食品工业科技》
CAS
CSCD
北大核心
2007年第3期145-146,共2页
Science and Technology of Food Industry
基金
新疆维吾尔自治区高等学校科研计划资助项目(XJEDU2005G07)
塔里木大学校长基金重点资助项目(TDZKZD05002)
关键词
黑果枸杞
多糖
超声提取
微波提取
超声-微渡协同萃取
Lycium rethenicum Murr
polysaccharides
ultrasonic extraction
microwave extraction
ultrasonic - microwave extraction
