超声—微波协同萃取法提取黑果枸杞多糖的研究

Studying on Ultrasonic-Microwave Synergistic Extraction Polysaccharides in Lycium rethenicum Murr

采用超声—微波协同萃取法从黑果枸杞中提取多糖,并用蒽酮—硫酸比色法测定多糖含量。结果表明用超声—微波协同萃取法提取,测得黑果枸杞多糖含量为10.89%,平均回收率为100.07%,RSD=1.89%(n=3)。该方法简单、快速、准确。

Polysaccharide was extracted from Lycium rethenicum Murr and the content was determined. Ultrasonic-microwave synergistic extraction technique applied in polysaccharide of Lycium rethenicum Murr were obtained, content determination with anthrone sulphuric acid colorimetry. Resuits showed content of polysaccharide was 10.89%, recovery rate is 100.07%, RSD= 1.89% （n=3）. The method was simple, rapid and accurate.