超声提取野生软枣猕猴桃多糖工艺优化

食品科学 ›› 2012, Vol. 33 ›› Issue (14): 64-68.

超声提取野生软枣猕猴桃多糖工艺优化

邵信儒1,2，孙海涛1,2，刘颖2

1.通化师范学院长白山食品工程研究中心 2.通化师范学院制药与食品科学系

收稿日期:2012-02-26 修回日期:2012-06-14 出版日期:2012-07-25 发布日期:2012-07-27
通讯作者: 邵信儒 E-mail:shaoxinru@126.com

Optimization of Ultrasonic-Assisted Extraction of Polysaccharides from Actinidia arguta

Received:2012-02-26 Revised:2012-06-14 Online:2012-07-25 Published:2012-07-27

摘要/Abstract

摘要： 以长白山野生软枣猕猴桃为原料提取多糖，在单因素试验的基础上，通过响应面法优化超声波提取野生软枣猕猴桃多糖工艺，并建立回归模型。结果表明最佳提取工艺为液料比(蒸馏水体积:软枣猕猴桃浆质量)25:1(mL/g)、超声功率92W、超声温度46℃、超声时间25min，在此条件下多糖得率为4.80%。响应面分析法可以优化野生软枣猕猴桃多糖的提取工艺，在各影响因素合理取值范围内找到最佳得率及其对应的最佳提取条件。

关键词: 软枣猕猴桃, 多糖, 超声波, 提取

Abstract: Based on one-factor-at-a-time experiments, response surface methodology was used to optimize the ultrasonic-assisted extraction of polysaccharides from Actinidia arguta fruits wildly growing in Changbaishan Mountain. The optimal extraction conditions were found as 25:1 of distilled water-to-Actinidia arguta fruit (mL/g), 92 W of ultrasonic power, and 46 ℃ of extraction temperature. Under these conditions, the extraction yield of polysaccharides was 4.80%. In conclusion, response surface methodology can provide a reliable approach to find optimal conditions for the extraction polysaccharides from Actinidia arguta fruits.

Key words: Actinidia arguta, polysaccharide, ultrasonic, extraction

中图分类号:

TS202.3

邵信儒1,2，孙海涛1,2，刘颖2. 超声提取野生软枣猕猴桃多糖工艺优化[J]. 食品科学, 2012, 33(14): 64-68.

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