%0 Journal Article
%T 正交试验优化南酸枣多糖的提取工艺
%A 李景恩
%A 龚毅
%A 罗园珍
%J 食品与生物技术学报
%D 2018
%R 10.3969/j.issn.1673-1689.2018.07.013
%X 采用蒸馏水作溶剂从南酸枣果实中提取多糖，分别以提取温度、提取时间、料液质量体积比和提取次数为主要影响因素，采用L9（34）正交试验进行提取工艺优化。结果表明，影响南酸枣多糖得率的各因素顺序依次为提取温度、提取时间、料液质量体积比及提取次数，且当提取温度100 ℃，提取时间5 h，料液质量体积比1 g∶40 mL，提取次数1次时，南酸枣多糖的得率最高可达21.79%。</br>The polysaccharides from Choerospondias axillaries fruit was extracted by distilled water，and the extraction parameters were optimized using L9（34） orthogonal test with extraction temperature，extraction time，solid-liquid ratio and extraction times as main effect factors. The results indicated that the influence order of them was extraction temperatures，extraction time，solid-liquid ratio and extraction times，respectively. And when the polysaccharides was extracted at 100 ℃ for one time，with a extraction time of 5 h and a solid-liquid ratio of 1∶40（g/mL），the yield of polysaccharides was up to 21.79%
%K 南酸枣 多糖 提取工艺 优化 正交试验&lt
%K /br&gt
%K Choerospondias axillaries fruit
%K polysaccharides
%K extraction technology
%K optimization
%K orthogonal test
%U http://spyswjs.cnjournals.com/spyswjs/ch/reader/view_abstract.aspx?file_no=201807013&flag=1