覆盆子糖蛋白提取工艺的研究

Study on the Extraction Technology of Glycoproteins from Rubus chingii Hu

[目的]研究中药覆盆子糖蛋白的最佳提取工艺。[方法]采用热水提取法提取覆盆子糖蛋白,考察了料液比、提取温度、提取时间和提取次数对覆盆子糖蛋白得率的影响。在此基础上,考察了超声波辅助热水提取各因素对糖蛋白得率的影响。[结果]结果表明,在料液比1∶15、提取温度为50℃、提取时间4 h、提取次数2次的条件下,覆盆子糖蛋白得率最高。经超声波处理后覆盆子糖蛋白得率明显增加,超声波处理频率60 kHz,功率140 W,超声时间为20 m in,糖蛋白得率最高。[结论]超声波辅助提取法工艺操作简单,成本较低,提取率较高,适于大规模生产,也可将此法提取到的糖蛋白进一步地纯化以用于后续试验研究。

[ Objective ] The optimal extraction technology of the glycoprotein from Rubus chingii Hu was studied. [ Method ] The hot water extraction method was experimented and the factor such as the ratio of water to sample, extraction temperature, time and number affecting the extraction yield were investigated. [ Results] The results showed that the highest yield of the glycoprotein from Rubus chingii Hu was under the condition of the ratio of water to sample, 1 ： 15 ;the extraction temperature, 50 ℃ ; the extraction time, 4 hours and the number of extraction, twice. Furthermore, the extraction yield of glycoprotein was obviously promoted after the ultrasonic-assisted extraction method was applied; and the condition for the highest yield of glycoprotein was as follows： the ultrasonic frequency, 60 kHz; the power, 140 W and time, 20 minutes. [ Conclusion] The ultrasonic-assisted extraction method was simple in operation, low in cost, high in its yield and suitable for large scale of production, and the products could be further experimented after purified.