天山堇菜中多糖超声波提取工艺的正交优化

Ultrasonic Extraction and Determination of Polysaccharides in Viola tianshanica Maxim

目的探讨天山堇菜中多糖提取的最佳工艺条件。采用正交实验,对影响天山堇菜中多糖的提取因素进行考察。方法运用超声技术提取天山堇菜多糖,用比色法测定糖含量。结果影响天山堇菜中多糖的超声提取因素:提取次数>提取温度>提取时间>料液比,最佳工艺条件为:以蒸馏水为提取溶剂,提取时间50 min,料液比为1∶50,提取温度为60℃,提取3次。结论利用超声提取法提取天山堇菜中的多糖,提取效率高,方法简便可行。

Objective To determine the best extraction process of total flavonoids and polysaccharides from Viola tianshanica Maxim.The extraction conditions for total flavonoids and polysaccharides from Viola tianshanica Maxim were studied by orthogonal experimental design guided by the extraction rate.Methods Total flavonoids and polysaccharides in Viola tianshanica Maxim were extracted by ultrasonic technique and determined by colorimetry.Results The factors influencing extraction efficiency of polysaccharides were as follows : extraction times>temperature> extraction time > ratio of material to solution.The optimum technology was as follows: water as extracting solvent,extraction time 50min,the ratio of material to solvent 1∶50,the temperature 60℃ and extracting three times.Conclusion Ultrasonic extraction of polysaccharides from Viola tianshanical Maxim is efficient and simple.