丝瓜络多糖提取工艺的研究

建立超声波提取丝瓜络多糖的最佳提取工艺。先考察了不同浸提时间、浸提温度、料液比对丝瓜络多糖提取率的影响，然后利用正交试验，优化丝瓜络多糖的提取工艺，并对结果进行方差分析。结果表明，影响丝瓜络多糖提取的因素主要顺序分别为浸提时间＞浸提温度＞料液比。本实验得出的最佳的丝瓜络多糖提取的工艺参数为：浸提时间为60 min，浸提温度为50℃，料液比为1：40，丝瓜络多糖含量达到30.80％。

Study on Extraction Technology of Polysaccharide of Retinervus luffac fructus

The research aimed to set up the optimum extraction technology of polysaccharide in Retinervus luffac fructus by ultrasonic wave.Firstly, the effects of time, temperature and solid -liquid ratio on the extraction rate of polysaccharides were investigated.Then, the techniques were optimized using orthogonal test.The results showed that the factors which affected extraction was time ＆gt;temperature ＆gt;solid -liquid ratio.The optimal technology condition was obtained that the time was 60 min, the extraction temperature was 50 ℃, and the solid-liquid ratio was 1：40.Under this condition , the extracting rate of polysaccharides of Retinervus luffac fructus was measured about 30.80%.