CAJ | 학술논문

应用超声波辅助水提醇沉的方法对板栗多糖的提取工艺进行研究。通过单因素试验和正交试验研究了料液比、超声波功率、超声波处理时间、提取温度、提取时间等因素对板栗多糖提取效果的影响，结果表明，各因素影响作用大小的顺序依次为：提取温度>超声波处理时间>超声波功率>料液比>提取时间。超声波辅助提取板栗多糖的最佳工艺条件为：料液比1∶25（g/mL），超声波功率200 W，超声波处理时间24 min，提取温度80℃，提取时间2.5 h，在此条件下板栗多糖的得率为14.20%。
응용초성파보조수제순침적방법대판률다당적제취공예진행연구。통과단인소시험화정교시험연구료료액비、초성파공솔、초성파처리시간、제취온도、제취시간등인소대판률다당제취효과적영향，결과표명，각인소영향작용대소적순서의차위：제취온도>초성파처리시간>초성파공솔>료액비>제취시간。초성파보조제취판률다당적최가공예조건위：료액비1∶25（g/mL），초성파공솔200 W，초성파처리시간24 min，제취온도80℃，제취시간2.5 h，재차조건하판률다당적득솔위14.20%。
Application of the ultrasonic-assisted method of water extraction and alcohol precipitation for polysaccharide extraction of chestnut was studied. Single factor experiments and orthogonal test were carried out to research the effects of the solid-liquid ratio, ultrasonic power, ultrasonic treatment time, extraction temperature and extraction time on the chestnut polysaccharide extraction. The results showed that the role of different factors was in the order:extraction temperature>ultrasonic treatment time>ultrasonic power>the liquid-solid ratio > extraction time. The optimum conditions of ultrasonic-assisted water extraction of polysaccharide chestnut were as follows:solid-liquid ratio 1∶25 (g/mL), ultrasonic power 200 W, ultrasonic treatment time 24 min, extraction temperature 80 ℃, extraction time 2.5 h. Under these conditions, the extraction rate of the chestnut polysaccharide was 14.20%.