以桔梗多糖为研究对象，采用单因素及正交实验对微波辅助热水浸提桔梗多糖工艺进行了研究，分析了料液比、温度、提取时间、微波功率、粒度、微波时间等因素对多糖提取率的影响.实验结果表明传统热水提取法的最佳工艺条件：浸提温度80℃，提取时间240 min，粒度80目，料液比1∶20；微波辅助热水浸提桔梗多糖的最佳工艺条件：料液比1∶20，微波处理时间2 min，微波功率400 W，热水浸提温度80℃，粒度80目，热水浸提时间240 min .采取短时高频微波前处理利于多糖析出，再通过后续热水浸提，其多糖提取率为32.85%，高于传统热水浸提（16.59%）和微波提取（22.83%）.%With platycodon root polysaccharide as the object of study by single factor and orthogonal experiments of microwave assisted hot water extraction process of polysaccharide of Platycodon grandiflorum were studied. The influences of material liquid ratio,temperature,extraction time,microwave power,particle size and microwave time on polysaccharide extraction rate were analyzed. Experimental results show that the optimum process conditions of traditional hot water extraction method:extraction temperature of 80℃,extraction time 240 min,particle size of 80 mesh,solid to liquid ratio of 1∶20;while the optimum process conditions of platycodon root polysaccharide of microwave assisted hot water immersion extraction:solid to liquid ratio 1∶20,microwave treatment time was 2 min,microwave power 400 W,hot water soaking temperature of 80℃,particle size of 80 mesh hot water extraction time 240 min. The extraction rate of polysaccharide(32.85%)was much higher than that of the traditional hot water extraction(16.59%) and microwave extraction extraction(22.83%)in the treatment of high frequency microwave pretreatment,which was favorable for the precipitation of polysaccharides.
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