CAJ | 학술논문

以榴莲为原料、蒸馏水为提取剂，研究料液比、提取温度、提取时间、提取次数对榴莲多糖提取含量的影响，并通过单因素试验、正交试验和验证重复性试验，确定榴莲多糖的最佳提取工艺为料液比1∶30，提取温度80℃，提取时间1.5 h，提取次数2次。在此条件下，榴莲多糖的含量为31.26%。
이류련위원료、증류수위제취제，연구료액비、제취온도、제취시간、제취차수대류련다당제취함량적영향，병통과단인소시험、정교시험화험증중복성시험，학정류련다당적최가제취공예위료액비1∶30，제취온도80℃，제취시간1.5 h，제취차수2차。재차조건하，류련다당적함량위31.26%。
Taking the durian as raw material, according to the content of polysaccharides, the effect of solid-liquid ratio, temperature, extracting time, and times of extraction on polysaccharide extraction process is studied. The orthogonal design is used to optimize extracting conditions of polysaccharides. The results show that the best extracting condition is as follows: ratio of durian powder to water is 1∶30, extracting temperature is 80 ℃, extracting time is 1.5 h, and extracting 2 times. The polysaccharide content of durian powder is 31.26%.