玉竹多糖超声提取工艺优化及保湿性研究

食品科学 ›› 2012, Vol. 33 ›› Issue (14): 96-99.

玉竹多糖超声提取工艺优化及保湿性研究

彭永健，张安强，马新，孙培龙*

浙江工业大学生物与环境工程学院

收稿日期:2011-06-02 修回日期:2012-06-21 出版日期:2012-07-25 发布日期:2012-07-27
通讯作者: 孙培龙 E-mail:sun_pl@zjut.edu.cn
基金资助:
浙江省重大科技专项和优先主题项目

Optimization of Ultrasonic Extraction Process for Polysaccharides from Rhizoma Polygonati odorati and Determination of Moisture Retention Capacity

Received:2011-06-02 Revised:2012-06-21 Online:2012-07-25 Published:2012-07-27

摘要/Abstract

摘要： 以玉竹为原料，利用响应面分析法考察液料比、超声功率和提取时间对玉竹多糖提取率的影响，确定超声波提取玉竹多糖的最佳工艺条件，并测定其保湿性。结果表明：超声波提取玉竹多糖的最佳提取工艺条件为液料比50:1、超声功率426W、提取时间35min，最优条件下玉竹多糖提取率29.09%；玉竹多糖具有很好的保湿性，其保湿最佳质量分数为5%。

关键词: 玉竹多糖, 超声波提取, 响应面, 保湿性

Abstract: Response surface methodology was employed to optimize three process conditions (material-to-solvent ratio, ultrasonic power and extraction time) that influence the ultrasonic extraction of polysaccharides from Rhizoma Polygonati odorati. The optimal extraction conditions were determined as material-to-liquid ratio of 1:50, ultrasonic power of 426 W, and extraction time of 35 min. Under the optimal extraction process, the extraction rate of polysaccharides from Rhizoma Polygonati odorati. reached 29.09%. Meanwhile, the obtained extract revealed excellent moisture retention capacity and its optimal concentration for moisture retention was 5%.

Key words: polysaccharides from Rhizoma Polygonati odorati, ultrasonic extraction, response surface methodology, moisture retention capacity

中图分类号:

TS201.1

彭永健，张安强，马新，孙培龙*. 玉竹多糖超声提取工艺优化及保湿性研究[J]. 食品科学, 2012, 33(14): 96-99.

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