微波辅助提取茯苓中茯苓多糖的研究

Microwave-assistant extraction of water-soluble pachyman from Poria cocos

目的 将微波辅助提取新技术应用于茯苓水溶性多糖的提取 ,寻求最佳提取工艺。方法 采用均匀优化设计试验条件 ,以苯酚 -硫酸法测定样品中多糖含量。对超声辅助提取和传统水提法比较 ,并对水解前后的微波提取多糖衍生物用毛细管电泳检测。结果 最佳提取条件 :时间为 18m in;固液比为 1∶ 5 0 ;微波占空比 4 2 % ,此时提取率为 2 .792 %。优于传统。结论 微波辅助提取速度更快、提取效率更高 ;毛细管电泳检测表明微波提取茯苓多糖过程合理 ,能得到较理想的提取物。

Object To apply the microwave-assistant extraction (MAE) to extracting the water-soluble pachyman from Poria cocos (Schw.) Wolf. Methods Uniform design was used to optimize the MAE condition. The polysaccharide was determined by phenol sulfuric method and the MAE was compared with the traditional extracting method. Capillary electrophoresis was applied to detecting the derivant of pachyman extracted from P. cocos. Results The extraction time was 18 min under solid-liquid ratio of 1∶50, occupied-unoccupied radio of 42%, and the purity of pachyman was obviously enhanced. The extraction rate was 2.792% under the optimized condition. The result is better than the traditional or ultrasonic-assistant extraction. Conclusion It shows that the MAE procedure is rational and confirmed to be efficient.