大蒜多糖提取及其组成测定

Extraction and Structural Analysis of Garlic Polysaccharide

大蒜籽经过正己烷脱脂、热水提取和Sevag法脱蛋白后,用乙醇沉淀得大蒜多糖,采用响应面法对大蒜多糖提取条件进行优化,采用薄层层析和红外光谱法对大蒜多糖主要成分进行分析。结果表明:大蒜多糖最佳提取工艺为提取温度75.3℃、提取时间2.25h、料水比1:30g/ml、提取1次,在此条件下,多糖实际提取率为61.45%。大蒜多糖是一种以果糖为主的杂果聚糖。

Garlic polysaccharide was otained from garlic bulbs via defatting with n-hexane, extraction with hot water, protein removal by Sevag method, and ethanol precipitation. The extraction conditions were optimized by response surface methodology and the structure of the polysaccharide was analyzed using TLC and IR spectroscopy. The optimal extraction conditions were as follows： with a material/water ratio of 1：30, once extraction at 75.3 ℃ for 2.25 h. Under these conditions, the actual value of extraction yield was 61.45%, in close agreement with the predicted. Structural analysis demonstrated that garlic polysaccharide belonged to the class of heteropolysaccharides, which was mainly composed of fructose.