影响大蒜多糖提取的因素及其条件优化(Ⅰ)

Effect of Extraction Conditions on the Yield of Neutral Polysaccharide from Garlic (Allium Sativum L)

研究了用热水浸提法从大蒜粉中提取大蒜多糖的工艺条件。通过正交旋转设计确定了影响大蒜多糖提取率的各因素主次顺序依次是温度、时间和料水比。大蒜多糖最佳提取温度为84℃、时间206min、料水比1∶7,试验提取率可达到66.63%。

The neutral polysaccharide GPS-C was isolated from defatted garlic powder with hot water. Based on the study, the extraction temperature, time and the ratio of material to water were optimized by the methodology of orthogonal design. The optimum parameters were as follows： the extraction temperature is 84 ℃, time is 206 min and the ratio of material to water is 1：7. Resultantly, the extraction rate of polysaccharide is up to 66.63%.