作　　者： ; ; ; ; ;

机构地区： 食品科学与工程系

出　　处： 《食品与机械》 2009年第1期76-80,共5页

摘　　要： 为优化苦瓜多糖的超声辅助提取工艺,利用SAS软件和响应面分析相结合的方法,以固液比、超声温度以及超声时间为自变量,多糖提取率为响应值,研究各自变量及其交互作用对多糖提取率的影响。超声辅助提取多糖的最佳条件为:固液比1∶10(W∶V),超声温度42℃,超声时间40min。此条件下,多糖的提取率达到4.43%,与预测的理论值4.487%相差甚少,说明采用响应面分析法优化工艺所得到的提取条件参数可靠,此法具有一定的应用价值。 The optimum conditions for ultrasonic-assisted extraction of polysaccharidcs from Momordica Charantia L. with response surface analysis was studied carefully. The effects of the ratio of material to water, extraction temperature and extraction time were determined with the central composite design and their interactions on the yield of polysaccharidcs from Momordica Charantia L. were also investigated. The result showed that optimal conditions of ultrasonic-assisted extraction as follows： the ratio of material to solvent of 1 ： 10（ W： V）, extraction temperature 42 ℃, extraction time 40 min, under this condition, the yield of polysaccharides up to 4.43% which is very closely to 4. 487% of prediction. The cxtraction conditions parameter obtained by the response surface mcthodology to optimize the extraction technology was credible and had feasibility and application value.

关 键 词： 苦瓜 超声辅助提取 多糖 响应面

领　　域： [轻工技术与工程] [轻工技术与工程] [化学工程]