天麻多糖提取工艺优化

Optimization of Extraction Parameters for Polysaccharides of Gastrodia elata Bl.

目的摸索天麻多糖(GPS)水提和试验预处理工艺条件。方法采用正交实验研究了温度、物料比、时间对天麻多糖提取工艺的影响;对比了两种不同的试验预处理(超声波法和微波法)在天麻多糖纯化工艺中的应用。结果各因子影响GPS提取率的重要程度依次为浸提温度、浸提时间、料水比。水提最佳工艺为物料比1∶40,浸提温度120℃,浸提时间3 h。微波处理效果明显优于超声波,8 min即可。结论该方法科学、简便,为天麻多糖提取纯化的工业化提供理论依据。

Objective To optimize the extraction parameters and experimentation pretreatments for Polysaccharides Gastrodia elata Bl. （GPS）. Methods The effects of extracting temperature, ratio between Gastrodia elata Bl. and water, heating time on extraction rate of GPS were studied with orthogonal experimental design. Compared the application of the two experimentation pretreatment （ultrasound and microwave extraction） in purification technologies for Gastrodia elata Bl.. Results The extraction rate of GPS was affected obviously in the successive order of temperature, heating time, and ratio between Gastrodia elata Bl. The optimum parameters were as follows： extraction 3 h at 120℃ with 1： 40 ratio of Gastrodia elata Bl. to water, and microwave treatment 8 min. Conclusion The methods are proved to be simple and scientific. It can be used for the quality control of GPS preparations.