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目的:优化牛蒡根多糖的提取工艺。方法:采用水提醇沉法提取多糖,以多糖得率为考察指标;采用响应面分析法研究影响牛蒡根多糖测定的因素,以多糖提取率为响应值作响应面和等高线。结果:牛蒡多糖提取工艺的最佳条件为料液比1∶14.43,浸提温度84.85℃,浸提时间3.81 h。此条件下,牛蒡多糖的提取率为6.16%。结论:该优选工艺稳定、可行。
Objective: To optimize the extraction process of burdock root polysaccharide. Methods: Polysaccharides were extracted by water extraction and alcohol precipitation, and the yield of polysaccharides was taken as the investigation index. The response surface analysis method was used to study the factors affecting the determination of polysaccharides in Burdock root. Response surface and contour lines were obtained with polysaccharide extraction rate as response value. Results: The optimal conditions for the extraction of burdock polysaccharide were as follows: solid-liquid ratio 1:14.43, extraction temperature 84.85 ℃, extraction time 3.81 h. Under this condition, the extraction rate of burdock polysaccharide is 6.16%. Conclusion: The optimal process is stable and feasible.