文章摘要
赵二劳,李满秀,梁兴红.超声提取南瓜多糖的研究[J].声学技术,2008,(1):58~60
超声提取南瓜多糖的研究
Investigation on extracting pumpkin polysaccharides from pumpkin by ultrasound
投稿时间:2007-05-20  修订日期:2007-07-10
DOI:
中文关键词: 南瓜多糖  超声  提取
英文关键词: pumpkin polysaccharides  ultrasound  extraction
基金项目:山西省高校科技研究开发项目(200611041);忻州师院科研基金项目(200619)
作者单位E-mail
赵二劳 忻州师范学院化学系, 山西 忻州, 034000 zel0350@sina.com 
李满秀 忻州师范学院化学系, 山西 忻州, 034000  
梁兴红 忻州师范学院化学系, 山西 忻州, 034000  
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中文摘要:
      南瓜多糖是南瓜的活性成分,具有保健、疗疾功效。通过实验研究了预浸时间、超声功率、超声提取温度,超声作用时间以及占空比对超声提取南瓜多糖的影响和效果。结果表明:以水为提取剂,预浸时间10min,超声作用时间20min,提取温度60℃,超声波功率80W,占空比为1时,样品中南瓜多糖提取量最大可达42.6mg/g。
英文摘要:
      Pumpkin polysaccharide,which have health effects and disease treating functions,is the main active ingredients of a study of extracting pumpkin.In this paper,a study of extracting pumpkin polysa-ccharide from pumpkin under ultrasound irradiation with water as solvent is made.Effects of premarinating time,ultrasound power,time and on/off ratio of ultrasonic irradiation on pumpkin polysaccharide extraction are investigated.Experiments show that taking 10 min premarinating time at 60℃,80W ultrasound power and 20 minutss of ultrasound processing time with on/off ratio being 1,the maximum extraction yield(42.6 mg/g) can be obtained.
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