桑椹多糖提取工艺的优化

Optimization of Extraction of Polysaccharide from Mulberry Fruit

本实验利用热水浸提法提取桑椹多糖。先考察了不同温度、料水比、时间和浸提次数对桑椹多糖提取率的影响,然后利用正交试验,优化桑椹多糖的提取工艺,并对结果进行方差分析。结果显示,温度和料水比对提取桑椹多糖有显著性影响;温度为80℃,料水比为1:30,每次4h,浸提两次为佳,在此工艺下多糖的提取率为5.71%。

In present research, the polysaccharide was extracted from mulberry fruit using hot water. Firstly, the effects of temperature, solid-liquid ratio, time and times on the extraction rate of polysacchafides were investigated. Then, the techniques were optimized using orthogonal test. The results showed that the temperature and solid-liquid ratio showed significant effect on the extraction of polysaccharides of mulberry fruit. The optimize technique of extracting condition was temperature 80 ℃, solid-liquid ratio 1：30, time 4 hours and times 2. Under this condition, the extracting rate of polysaccharides of mulberry fruit was measured about 5.71%.