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研究芡实多糖的最优提取方案。 采用超声波提取法， 在复合酶的催化作用下， 采用四因素三水平正交试验对芡实多糖进行提取来确定芡实多糖的最优提取方案。 在纤维素酶用量２.５％和果胶酶用量 ２.０％， 料液比为 １：１０， 超声时间为１ 小时， 超声温度为６０℃， 测得芡实多糖的多糖提取率为４.６１７％。 利用超声波辅助提取的方法， 提取率高； 为芡实多糖的提取工艺提供了指导性意义。
Study on the optimum extraction of solid polysaccharides. Under the catalysis of the complex enzyme, the four factors and three levels of orthogonal experiment were used to extract the polysaccharides of polysaccharides to determine the optimum extraction scheme of polysaccharides. The extraction rate of polysaccharides of polysaccharides was 4 at the dosage of 2.5% of cellulase and 2.0% of pectinase, the ratio of material to liquid was 1:10, the time of ultrasonic was 1 hour and the temperature of ultrasonic was 60 ℃. 617%. Using ultrasonic assisted extraction method, the extraction rate is high, which provides the instructional significance for the extraction process of real solid polysaccharides.