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超声波法-温浸法提取桃花中多糖的工艺参数优化和工艺比较研究

发表时间:2015-09-15  浏览量:1589  下载量:471
全部作者: 梁永锋,王晓娟
作者单位: 宁夏师范学院化学与化学工程学院
摘 要: 以多糖提取率为指标,对超声波辅助提取和温浸法提取桃花中多糖的工艺进行研究,同时对工艺参数进行优化。结果表明:超声波提取法提取效率优于温浸提取法。超声波辅助提取的最佳工艺参数是:料液比(质量:体积)1:20,超声波辐射时间60 min,超声波辐射功率100 W,浸泡时间90 min. 温浸法提取的最佳工艺参数是:提取温度保持75℃,料液比1:20,提取时间120 min.
关 键 词: 中药化学;工艺优化;超声波法;植物多糖;桃花
Title: A comparative study on technology and technological parameter optimization of polysaccharide in the peach blossom separately extracted by ultrasonic and warm immersion methods
Author: LIANG Yongfeng, WANG Xiaojuan
Organization: College of Chemistry and Chemical Engineering, Ningxia Normal University
Abstract: Taking the extraction rate of polysaccharide as index, we make a study on technology of polysaccharides in the peach blossom separately extracted by ultrasonic-assisted and warm immersion methods. At the same time, we optimize the technological parameters. Results show that ultrasonic- assisted extraction rate is better than warm immersion method. Optimum parameters of ultrasonic-assisted extraction is that the ratio of material and liquid (mass: volume) is 1: 20, ultrasonic irradiation time is 60 min, ultrasonic radiation power is 100 W, and the soaking time is 90 min. Optimum parameters of warm immersion extraction method is that the extraction temperature is 75℃, the ratio of material and liquid is 1: 20, and extraction time is 120 min.
Key words: pharmaceutical chemistry; technology optimization; ultrasonic method; plant polysaccharide; peach blossom
发表期数: 2015年9月第17期
引用格式: 梁永锋,王晓娟. 超声波法-温浸法提取桃花中多糖的工艺参数优化和工艺比较研究[J]. 中国科技论文在线精品论文,2015,8(17):1795-1801.
 
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