作　　者： ; ; ; ;

机构地区： 韩山师范学院生物系

出　　处： 《食品研究与开发》 2007年第8期20-23,共4页

摘　　要： 通过单因素试验和L(933)正交试验对超声波辅助提取坛紫菜多糖的工艺进行了优化。结果表明:影响超声波辅助提取坛紫菜多糖的主要因素为超声波功率,其次是超声波提取温度,再次是超声处理时间;优选方案为超声提取温度50℃,超声处理时间45min,超声波功率为400W;超声波辅助提取坛紫菜多糖的效率高于常规提取法。 In the thesis,optimizing technics of extracting polysaccharide from Porphyra haitanensis was carried on by single factor experiment and L9（33） quadrature enhancing experiment with ultrasonic aiding extracting experiment. The result showed that ultrasonic power was the main factor which effected the ultrasonic wave extracting rate of Porphyra haitanensis polysaccharide, the extracting temperature was the secondly factors, then was the extracting time. The best technics of extracting polysaccharide with ultrasonic wave craft was as follows： extracting temperature 50 ℃, extracting time 45 min , and ultrasonic power 400 W. Ultrasonic craft was superior to the craft extracted with hot water.

关 键 词： 坛紫菜 多糖 提取工艺 超声波

领　　域： [轻工技术与工程] [轻工技术与工程]