期刊论文

Study on Extraction of Polysaccharides from Ginger by Ultrasonic Assisted Alcohol and Alkali Extraction

中文

现代食品

2096-5060

2020

6

163-165,169

10.16736/j.cnki.cn41-1434/ts.2020.06.055

本校为第一机构

以生姜粉为原料,采用超声波辅助醇碱提取法进行料液比、提取乙醇添加量、碱浓度、提取温度和时间的单因素试验,然后在此基础上选取影响比较显著的提取乙醇添加量、碱浓度、提取温度和时间采用四因素三水平的正交试验对提取条件进行优化。结果表明:生姜多糖提取的最优工艺参数为:料液比1︰20,碱浓度0.001 mol·L^-1,乙醇添加量5%,温度80℃,时间2.0 h。在最佳工艺参数条件下生姜多糖提取率为33.06%。

The single test was carried on the material to liquid,ethanol addition,alkali content,temperature and time through ultrasonic assisted alcohol and alkali extraction using ginger powder as raw material.The conditions for extraction of polysaccharides were optimized through orthogonal experiment of 4 factors and 3 levels on the ethanol addition,alkali content,temperature and time.The results showed that the optimal process parameters on the extraction of ginger polysaccharide was 1∶20 of material to liquid,0.001 mol L-1 of alkili content,5%of et...