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为了研究超声波处理对银耳多糖提取率的影响,试验以银耳为原料,利用热水浸提法提取多糖,在单因素试验基础上通过正交试验优化提取工艺,并以超声波辅助提取多糖。结果表明:最佳提取工艺为,银耳干品与纯化水的料液比为1∶90(g/m L),浸提时间为4 h,浸提温度为100℃,超声波功率为160 w,超声时间为2 min,银耳多糖提取率为12.0%。说明超声波处理能明显提高银耳多糖提取率,可以作为银耳多糖提取的有效辅助手段。
In order to study the effect of ultrasonic treatment on the extraction rate of polysaccharides from Tremella fuciformis, the polysaccharide was extracted by hot water extraction using Tremella fuciformis as raw material, and the extraction process was optimized by orthogonal experiment on the basis of single factor experiment. The results showed that the optimal extraction process was as follows: the ratio of material to material was 1: 90 (g / m L), the extraction time was 4 h, the extraction temperature was 100 ℃, the ultrasonic power was 160 w, Ultrasonic time was 2 min, the extraction rate of Tremella polysaccharides was 12.0%. Ultrasound treatment can significantly improve the extraction rate of Tremella fuciformis polysaccharides can be used as an effective means of extraction of polysaccharides.