迷果芹多糖提取工艺研究

Study on the Extraction Process of Polysaccharide from Sphallerocarpus gracilis

[目的]优化迷果芹根中多糖的提取工艺条件。为迷果芹的进一步研究提供参考。[方法]采用单因素和正交实验,考察了提取过程中提取温度、提取时间、提取次数和料液比对迷果芹多糖提取的影响,筛选迷果芹根中多糖的最佳提取工艺。[结果]单因素实验表明,当提取时间为2 h,浸提温度为90℃,料液比(g/ml)为1∶10和提取次数为2次时,迷果芹多糖的提取率最高。正交实验表明,影响迷果芹多糖提取率的因素的顺序是:提取温度>提取次数>料液比>提取时间;迷果芹多糖的最佳提取工艺为:提取温度90℃,提取时间2 h,提取次数为1次,加入10倍量的水。[结论]由方差分析可知,提取温度对迷果芹提取的影响作用最显著。其他3种因素均无显著性。

[ Objective ] The study aimed to optimize the extraction process of polysaccharides from the root of Sphallerocarpus gracilis, and provide reference for the further research on S. gracilis. [ Method] The single-factor and orthognnal experiments were used to investigate the effects of extraction temperature, extracting time, extraction times and solid-liquid ratio on extraction of polysaccharides from S. gracilis, and the optimum extracting process of polysaccharides from the root of S. gracilis was screened. [ Result] The single-factor test showed that the ex- traction rate of polysaccharides from S. gracilis was the highest when the extracting time was 2 h, extraction temperature 90 ℃, solid-liquid ratio （g/ml,m/v） 1：10, and extraction times was twice resp. The orthogonal experiment indicated the sequence of factors that affected the extraction rate of polysaceharides from S. gracilis was： extraction temperature 〉 extracting times 〉 solid-liquid ratio 〉 extraction time. The best extracting process of polysaceharides from S. gracilis was ： extraction temperature was 90℃, extracting time was 2 h, extraction times was once with 10 times of water amount adding. [ Conclusion ] It was known from variance analysis, the extraction temperature had most significant effect on S. gracilis extraction, and the other 3 factors all had no significance.