中文摘要：

目的优化枸杞多糖的冻干过程参数，阐明其对所需升华耗时以及冻干率的影响。方法以冻干率与升华耗时为指标，采用正交试验法，考察物料厚度、冻干制品温度、解析温度、解析时间对枸杞多糖冻干过程的影响。结果物料厚度对升华干燥耗时影响较显著，而冻干制品温度影响较少。解析温度升高、解析时间延长有利于提高其制品的冻干率。冻干枸杞多糖的过程参数优化结果为：冻干制品温度-25℃，解析温度35℃，解析时间10h。结论该冻干曲线可行。

英文摘要：

OBJECTIVE To optimize the procedure parameters in freeze drying of lycium barbannn polysaecharide and clarify its effect on the time needed for sublimation and freeze drying rate.METHOD With the freeze drying rate and the time needed for sublimation as the indexes, using the orthogonal method, the author tried to explore into the effect of material thickness, temperature of the freeze drying preparations and analysis temperature on freeze drying of lycium barbarum polysaccharide. RESULT Material thickness had marked effect on sublimation and drying time, while the temperature of the freeze drying preparations had no marked effect. Increasing analysis temperature and prolonging analysis time could raise the drying rate. The result of optimizing the procedure parameters of freeze drying of lycium barbarum polysaccharide is as follows： temperature of freeze drying preparation, - 25℃ ; analysis temperature, 35℃; analysis time, 10 hours. CONCLUSION The freeze-drying curve is possible.