CAJ | 학술논문

为了优化对梅花鹿茸中多糖的提取条件，获得更高的得率，将传统的超声波提取法、热水浸提法以及碱提法相结合，采用Box-Behnken设计，对影响鹿茸多糖提取效果的液料比、超声提取时间、热水浸提时间以及碱提时间4个因素进行优化。结果表明，鹿茸多糖最佳提取工艺条件为液料比42∶1，超声辅助提取时间21 min，热水浸提时间2 h，碱提取时间2.3 h，在此条件下鹿茸多糖得率为1.0539%。
위료우화대매화록용중다당적제취조건，획득경고적득솔，장전통적초성파제취법、열수침제법이급감제법상결합，채용Box-Behnken설계，대영향록용다당제취효과적액료비、초성제취시간、열수침제시간이급감제시간4개인소진행우화。결과표명，록용다당최가제취공예조건위액료비42∶1，초성보조제취시간21 min，열수침제시간2 h，감제취시간2.3 h，재차조건하록용다당득솔위1.0539%。
To optimize the extraction conditions of polysaccharides from velvet antler of Cervus nippon Temminck and achieve higher yield, three traditional extraction methods including that ultrasonic waves, hot water and alkali are combined. Four variables affecting extraction of velvet antler polysaccharides such as liquid-material radio, ultrasonic extraction time, hot water extraction time and alkali extraction time are optimized by the Box-Behnken design. The results show that the optimal extraction conditions of velvet antler polysaccharides are as follows: the liquid-material radio 42∶1, the time of extraction ultrasonic waves 21 min, the time of extraction with hot water 2 h, and the time of extraction with alkali 2.3 h. Under such condition, the yield of velvet antler polysaccharides is 1.053 9%.