作　　者： ; ; ; ; ; ;

机构地区： 华南农业大学食品学院

出　　处： 《华南师范大学学报（自然科学版）》 2007年第2期119-124,共6页

摘　　要： 通过单因素试验和RSA响应面分析法优化了荔枝多糖的超声波辅助提取工艺.结果表明,超声波法提取荔枝多糖的最佳条件为:以荔枝干果肉为原料,以水为提取剂,超声波功率72 W,提取时间32 min,水料比12∶1.在此条件下,荔枝粗多糖的提取率可达18.94%. The optimum conditions of ultrasonic wave - assisted extraction technology for litchi polysaccharides were determined with the single factor and the RSA response surface method. The results showed that the optimum conditions were： dried litchi pulp was used as raw materials, water as the extracting agent, ultrasonic power 72W, extraction time 32min, and the liquid - solid ratio 12： 1. Under these optimum extraction conditions, the extraction rate of the crude litchi polysaccharides reached 18.94%.

关 键 词： 超声波 荔枝多糖 优化 响应面

领　　域： [生物学]