黄花菜多糖的超声提取工艺研究

The extraction of polysaccharide of Hemerocallis fulva by the supersonic method

目的探索黄花菜中粗多糖的超声提取工艺。方法黄花菜干粉经脱脂,超声波提取,Sevag法除蛋白,醇沉,真空抽滤,得到黄花菜粗多糖。从超声频率、提取温度、提取时间、料液比4个方面对提取率进行了分析。在单因素试验的基础上通过正交试验筛选出最佳提取工艺条件。用苯酚-硫酸法测定多糖的含量。结果正交试验得出黄花菜多糖的最佳提取工艺为水料比1∶20,超声功率60 Hz,提取温度60℃,提取时间15 min,该条件下黄花菜中粗多糖含量为9.67%。结论采用超声方法提取多糖节省时间,提取多糖的含量高。

Objective To study the extraction technology and contents of the polysaccharide from the hemerocallis fulva.Methods The polysaccharide of hemerocallis fulva were obtained by series steps of degreasing oligosaccharides,supersonic extraction,alcohol precipitation,trichloroacetic acid treatment and so on.According to the single factor experiment and orthogonal test,the optimum conditions for supersonic extraction of polysaccharide from the hemerocallis fulva were determined.The content of polysaccharides in hemerocallis fulva was determined by the method of phenol-sulfuric acid.Results The orthogonal test showed that supersonic power was 60 Hz,extraction time was 10min,extraction temperature was 60 ℃ and the ratio of material to water was 1∶20.The extraction percent of polysaccharides from hemerocallis fulva was 9.67%.Conclusion Compared with traditional methods,supersonic extraction of polysaccharide can save time and increase the contents.