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苦苣多糖提取工艺优化

Xin WANG,Jiao-jiao JING,Ming-ling XU,Qian-yu LI,Bo-yang DONG,Bin LIU

Journal of Liaoning University(Natural Science Edition)（2016）

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Abstract
以苦苣为主要原料进行苦苣多糖提取工艺的优化研究.采用水提法,以浸提时间、浸提温度、料液比为影响因素,通过正交试验和单因素实验对苦苣多糖的提取条件进行优化研究,结果表明,料液比对苦苣多糖提取率的影响最显著,其次是浸提温度和浸提时间;最佳工艺提取条件为料液比1∶50、浸提时间3h、浸提温度80℃.
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