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在单因素试验的基础上,研究浸提时间、浸提温度和液料比三个关键参数对骏枣多糖提取量的影响,以确定提取工艺。采用三因子二次通用旋转设计,以多糖提取量为评价指标,对多糖提取条件进行优化。结果表明,对骏枣多糖提取量影响由大到小依次是:液料比>浸提温度>浸提时间,得出最佳提取工艺为:浸提时间、浸提温度和液料比分别为5.5 h,77.7℃,14.4∶1。其中浸提时间和浸提温度之间、浸提时间和液料比之间存在显著的交互效应。
Based on the single factor experiment, the effects of extraction time, extraction temperature and the ratio of liquid to solid on the extraction of polysaccharide from Jujube were studied to determine the extraction process. The three-factor quadratic universal rotation design was adopted to optimize the extraction conditions of polysaccharides based on the polysaccharide extraction amount. The results showed that the jujube polysaccharides extracted amount of descending order were: liquid to liquid ratio> extraction temperature> extraction time, the best extraction process: extraction time, extraction temperature and liquid to liquid ratio were 5.5 h, 77.7 ° C, 14.4: 1. There was a significant interaction between extraction time and extraction temperature, extraction time and liquid to material ratio.