超声强化法提取蓝莓多糖的工艺研究

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Publication date
1 January 2015
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Abstract

以蓝莓为材料,利用超声强化法提取蓝莓多糖。在单因素试验基础上,利用响应面法考察超声功率、提取时间、液固比对蓝莓多糖提取率的影响。得到最优提取工艺条件为：超声功率600 W,超声时间87 min,液固比49 mg/g,在此条件下,蓝莓多糖提取率理论值为4.93%,验证实测值为4.91%,与预测值接近,说明该试验方案可行

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