超声波提取枳椇多糖的工艺研究

为了优化超声波法提取枳椇果柄多糖的工艺条件,分析了不同超声波功率、超声波温度、料液比、超声波时间、提取次数对提取枳椇多糖的影响,确定了其中影响较大的四个因素,并设计L934正交试验。结果表明,超声波法提取枳椇多糖的最佳工艺为:以蒸馏水为提取溶剂,超声波功率为500 W,温度为70℃,料液比为1∶35,提取时间0.5 h,提取次数为2次。在此工艺下得到的多糖含量为27.949 mg/g,得率为30.83%。

Study on Technology of Extracting Polysaccharides From Hovenia acerba Lindl.by Ultrasonic Waves

To optimize the ultrasonic technology of extracting polysaccharides from Stalk of Hovenia acerba Lindl.,several factors such as the ultrasonic power,ultrasonic temperature,solid-liquid ratio,the duration time of sonication and the total extraction times,as well as their effects on the extraction of polysaccharides were investigated,of which four factors have the distinguished influences on the extraction efficiency.Then,the L934 orthogonal test as for the above four factors was conducted and it finally shows that the optimum condition for extraction of polysaccharides from Stalk of Hovenia acerba Lindl.is： water chosen as the extraction agent,500 W as the ultrasonic power,70℃ as the ultrasonic temperature,1∶ 35 as the solid-solvent ratio,0.5h as the duration time of sonication,to extract totally twice.Under this condition,30.83% of polysaccharides from Stalk of Hovenia acerba Lindl.can be extracted,which means 27.949 mg /g of dry weight.