摘要
对超声波技术提取苦瓜多糖的工艺进行优化,结果表明,利用超声波技术提取苦瓜多糖最佳工艺条件为提取温度70℃,提取时间25min,超声波功率150W,料液比1∶20,提取率为15.48%,所得苦瓜粗多糖的纯度为83.76%。与传统方法相比,此法提取时间短,效率高,可以减少对苦瓜多糖活性的破坏。
Ultrasonic extraction of Momordica charantia polysaccharides treated with single factor experiment and orthogonal test was studied. The results （showed） that the optimal conditions were extraction temperature about 70℃, extraction p time for 25 rain, ultrasonic power of 150 W, ratio of nlateriai/solvent of 1：20, followed by the polysaceharides extraction ratio of 15.48%, and the purity of the primary polysaccharides was 83.76%. Compared with the traditional methods, this system can improve the efficiency, shorten extraction time. It also can reduce the damage of polysaccharide activity.
出处
《长江蔬菜》
2009年第12X期42-44,共3页
Journal of Changjiang Vegetables
关键词
苦瓜多糖
超声波
提取工艺
Momordica charantia polysaccharides
Ultrasonic
Extraction technics
