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中国精品科技期刊2020
五味子多糖不同提取工艺的研究[J]. 食品工业科技, 2013, (12): 289-291. DOI: 10.13386/j.issn1002-0306.2013.12.030
引用本文: 五味子多糖不同提取工艺的研究[J]. 食品工业科技, 2013, (12): 289-291. DOI: 10.13386/j.issn1002-0306.2013.12.030
Study on different extraction process of Schisandra polysaccharide[J]. Science and Technology of Food Industry, 2013, (12): 289-291. DOI: 10.13386/j.issn1002-0306.2013.12.030
Citation: Study on different extraction process of Schisandra polysaccharide[J]. Science and Technology of Food Industry, 2013, (12): 289-291. DOI: 10.13386/j.issn1002-0306.2013.12.030

五味子多糖不同提取工艺的研究

Study on different extraction process of Schisandra polysaccharide

  • 摘要: 以北五味子为原料,多糖得率为指标,研究水提法、酶法、超声波辅助法三种方法提取北五味子多糖,通过正交实验的方法分别研究了多糖的最佳提取工艺条件。结果表明:超声波辅助法提取五味子多糖得率大于酶法和水提法,其最佳工艺条件为:料液比1∶25,超声时间40min,超声功率600W,提取温度55℃,多糖得率为4.67%。 

     

    Abstract: Schisandra chinensis was took as raw material, the yield of polysaccharide as index, Schisandrae chinensis polysaccharide was extracted by studying three kinds of methods which including water extraction, enzymatic extraction and ultrasonic assisted, optimum extraction conditions of polysaccharide was studied by orthogonal experiment. Results showed that:the yield of Schisandrae polysaccharide extracted by ultrasonic assisted was more than the enzymatic method and the water extraction process. Optimum conditions were as follows:the ratio of solid to liquid 1 ∶25, ultrasonic time 40min, ultrasonic power 600W, extraction temperature 55℃. The yield of polysaccharide was 4.67%.

     

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