| 均匀设计法优化芥菜多糖提取工艺的研究 |
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| 引用本文： | 李夏兰,魏国栋,王昭晶,陈培钦,蔡婀娜. 均匀设计法优化芥菜多糖提取工艺的研究[J]. 食品与发酵工业, 2005, 31(8): 104-106 |
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| 作者姓名： | 李夏兰 魏国栋 王昭晶 陈培钦 蔡婀娜 |
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| 作者单位： | 1. 华侨大学生物工程系,泉州,362011;华侨大学制药工程研究所,泉州,362011
2. 华侨大学生物工程系,泉州,362011 |
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| 基金项目： | 华侨大学2004年校基金资助项目 |
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| 摘 要： | 单因素法考察了传统热水提取法的提取温度,提取时间和料液比对芥菜多糖提取率的影响,并用均匀设计法优化了超声波辅助提取芥菜多糖的提取工艺,确定了提取芥菜多糖的最佳工艺条件超声波辅助提取时间60min,料液比1g∶65mg,超声波功率50W,超声波作用后热水提取时间120min。
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| 关 键 词： | 芥菜 多糖 均匀设计 超声波 |
| 收稿时间： | 2005-04-20 |
| 修稿时间： | 2005-07-07 |
Optimize the Extraction Process of the Polysaccharides from Brassica juncea by the Uniform Design |
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| Li Xialan,Wei Guodong,Wang Zhaojing,Chen Peiqing,Cai Ena. Optimize the Extraction Process of the Polysaccharides from Brassica juncea by the Uniform Design[J]. Food and Fermentation Industries, 2005, 31(8): 104-106 |
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| Authors: | Li Xialan Wei Guodong Wang Zhaojing Chen Peiqing Cai Ena |
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| Affiliation: | Li Xialan 1,2 Wei Guodong1 Wang Zhaojing 1,2 Chen Peiqing1 Cai Ena1 1 |
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| Abstract: | The influence of extraction temperature ,time and volume of adding water on the extracting rates of polysaccharide from Brassica juncea with hot water was studied. In order to gain the optimization extract conditions by ultrasonic, we have optimized it by the uniform design. The experimental results indicate that the optimal extracting conditions were as follows: the total treatment time of ultrasonic 60min ,the ratio of solid to liquid 1∶65, the output power of ultrasonic 50W, the extracting time with hot water after being treated with ultrasonic 120min. |
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| Keywords: | Brassica juncea polysaccharide uniform design ultrasonic |
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