| 超声波协同热水提取铁钉菜多糖的研究 |
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| 引用本文： | 龚丽芬,龚文贤.超声波协同热水提取铁钉菜多糖的研究[J].氨基酸和生物资源,2006,28(4):11-13. |
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| 作者姓名： | 龚丽芬 龚文贤 |
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| 作者单位： | 泉州师范学院化生学院,福建,泉州,362000;石狮凤里中学 |
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| 基金项目： | 福建省泉州市第二批科技项目资助基金(2003N02) |
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| 摘 要： | 应用超声波技术,研究了液固比、超声波强度、提取时间、提取温度和pH对铁钉菜多糖提取率的影响。结果表明,超声波提取铁钉菜多糖最佳工艺条件为:料剂比为3:100(g:m l),不调pH值,在65℃,超声强度为70%(210w),超声30 m in。
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| 关 键 词： | 铁钉菜 超声波 多糖 提取 |
| 文章编号： | 1006-8376(2006)04-0011-03 |
| 收稿时间： | 09 6 2006 12:00AM |
| 修稿时间： | 2006年9月6日 |
Study of Extraction of Ishige okamuras Polysaccharide by Ultrasonic Wave |
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| GONG Li-fen,GONG Wen-xian.Study of Extraction of Ishige okamuras Polysaccharide by Ultrasonic Wave[J].Amino Acids & Biotic Resources,2006,28(4):11-13. |
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| Authors: | GONG Li-fen GONG Wen-xian |
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| Affiliation: | 1. School of Chemistry and bioiogy, Quanzhou Normal Collge; 2. Fengli High School , Quanzhou 362000, China |
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| Abstract: | The effects of ratio of solvent to solute,ultrasonic power,extraction duration,extraction temperature and pH on the extraction of Ishige okamuras polysaccharide were investigated.The results showed that the optimal extracting conditions were as follows: 3:100(g:mL) of solute to solvent,70% ultrasonic power,30 minutes extraction duration at 65℃,pH7. |
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| Keywords: | Ishige okamuras ultrasonic wave polysaccharides extraction |
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