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采用超声波辅助提取法提取柿蒂多糖,利用中心组合实验设计考察提取温度、时间、液料比对多糖提取率的影响,确定了最佳提取工艺参数为提取温度56.7℃,提取时间为43.2 min,料液比为31.5∶1.0的提取条件,提取率可达59.13 mg/g。
Ultrasonic-assisted extraction was used to extract polysaccharides from Persimmon. The effects of extraction temperature, time and liquid-to-material ratio on extraction rate of polysaccharides were investigated by a central experimental design. The optimum extraction parameters were extraction temperature 56.7 ℃, extraction time 43.2 min, The ratio of solid to liquid was 31.5:1.0, the extraction rate was 59.13 mg / g.