CAJ | 학술논문

采用微波辅助技术提取桑葚中的多糖，考察微波辐射时间，液固比，溶剂pH值，提取次数等因素对多糖的提取得率的影响，结合正交试验进行优化。结果表明：最佳工艺条件为料液比1：25g／mL；微波辐射150s；提取3次。在最佳工艺条件下，多糖得率为11．31％。与热回流和超声提取相比，微波提取方法具有快速、高效、节能、得率高等优点。
채용미파보조기술제취상심중적다당，고찰미파복사시간，액고비，용제pH치，제취차수등인소대다당적제취득솔적영향，결합정교시험진행우화。결과표명：최가공예조건위료액비1：25g／mL；미파복사150s；제취3차。재최가공예조건하，다당득솔위11．31％。여열회류화초성제취상비，미파제취방법구유쾌속、고효、절능、득솔고등우점。
Microwave assisted extraction technology of mulberry polysaccharide was investigated. The effects on the extraction with solvent pH value, the liquid - solid ratio, microwave radiation time and extraction times were discussed. Results of orthogonal rotation design indicated that the optimum conditions were as follows: solid to liquid ratio of 1:25g/ml, extraction times of 3 times; microwave radiation time of 150 s. Under the conditions, polysaccharide yield for 11.31%. Compared with heat reflux and ultrasonic - assisted extraction method, microwave extraction method is fast, high efficiency, energy saving, and polysaccharides have the advantages of high rate.