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超声波法提取扣子七多糖。以扣子七多糖的含量为指标,先采用单因素试验获得提取扣子七多糖的最佳料液比、提取时间、提取温度。然后根据单因素实验中的实验结论设定恰当的3个水平,通过正交试验,最后获得多糖提取的最佳提取工艺。对扣子七多糖含量影响因素的大小依次是料液比、提取时间、提取温度。扣子七多糖最佳提取工艺为:料液比1∶20、提取温度60℃、提取时间20min/次。
Ultrasonic extraction of polysaccharides seven buttons. The content of polysaccharide in the buckwheat was taken as the index. The optimal ratio of the raw material of polysaccharide of the extracted polysaccharide of buckwheat was obtained by single factor experiment, and the extraction time and extraction temperature were obtained first. Then according to the experimental results of single factor experiment set the appropriate three levels, through orthogonal test, and finally get the best polysaccharide extraction process. The factors affecting the content of polysaccharides in the buckle polysaccharide followed by the ratio of material to liquid, extraction time, extraction temperature. The optimal extraction process of polysaccharides from the buckle is as follows: the ratio of solid to liquid is 1:20, the temperature of extraction is 60 ℃ and the extraction time is 20min / time.