食品科学 ›› 2005, Vol. 26 ›› Issue (9): 302-305.

• 工艺技术 • 上一篇    下一篇

超声波萃取植物多糖的研究

 张桂, 赵国群   

  1. 河北科技大学
  • 出版日期:2005-09-15 发布日期:2011-09-20

The Studied of Extracting Lycium Barbarum Polysaccharide by Ultrasound

 ZHANG  Gui, ZHAO  Guo-Qun   

  1. Biological Science and Engineering College, Hebei University of Science and Technology
  • Online:2005-09-15 Published:2011-09-20

摘要: 研究了利用超声波萃取枸杞多糖的提取工艺,采用分光光度比色法测枸杞多糖含量,通过止交实验对超声波辅助水浸提枸杞多糖的提取工艺进行了系统研究,确定了最佳工艺,即:在50℃,1:60的料水比,浸泡2.5h,超声波提取5min,得多糖最高提取率为50.36%。

关键词: 超声波萃取, 枸杞, 枸杞多糖(LBP)

Abstract: The extraction technique of Lycium Barbarum Polysaccharide by ultrasound Optimum extraction for LBP was at 50℃ and 60 volume of adding water keep for 2.5h, then extracted by ultrasound for 5min,the extraction rate was 50.36 % ,which were obtained by orthogonal test. Furthermore the contents of Lycium Barbarum Polysaccharides(LBP) was analysed by spectrphotometric methods.

Key words: ultrasound extraction, lycium barbarum, lycium barbarum polysaccharide(LBP)