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目的:筛选优化马鹿茸多糖最佳提取工艺。方法:采用L9(34)正交设计法,以马鹿茸多糖含量为评价指标优选提取工艺,考察药材粒度、提取次数、料液比、提取时间等因素对提取工艺的影响;考察原料药材脱脂对提取工艺的影响;比较超声与水煎煮对提取工艺的影响。结果:最佳工艺为鹿茸脱脂后粒度80~100目,超声提取次数3次,料液比1∶18,每次40 min。结论:经过验证该马鹿茸多糖提取工艺稳定、合理、简便、可行。
Objective: To screen and optimize the optimal extraction process of polysaccharides from Cervus elaphus. Methods: L9 (34) orthogonal design was adopted to optimize the extraction process with the content of polysaccharides of velvet antler. The effects of factors such as particle size, extraction times, solid-liquid ratio and extraction time on the extraction process were investigated. Extraction process impact; ultrasonic and boiling water on the extraction process. Results: The optimum conditions were as follows: the size of antler degreasing was 80-100 mesh, the number of ultrasonic extraction was 3 times, the ratio of material to liquid was 1:18, each time was 40 min. Conclusion: The results showed that the polysaccharides extraction process of the velvet antler was stable, reasonable, simple and feasible.