陕北南瓜多糖的提取工艺研究

The study on the extraction technique of the pumpkin polysaccharide

对陕北南瓜多糖热水提取和碱水提取的工艺参数进行了研究,考察了料液比、浸提时间、温度、pH值对南瓜多糖提取率的影响。结果表明,陕北南瓜多糖的最佳热水提取工艺为:提取温度65℃,料液比1∶40,提取时间2 h,提取率为43.21 mg/g;最优的碱水提取工艺为:提取温度60℃,料液比1∶50,提取时间2 h,pH值为13,提取率为57.72 mg/g。两种工艺路线成本低廉,工艺简单,能保证食品的安全性和提取物的天然活性。

The extraction technological parameters of polyphenols from Shanbei pumpkin were studied. The extraction conditions of pumpkin polysaccharide were discussed by the single factor experiment. The re- sults indicated that the optimum extraction conditions by hot water were：the extraction temperature was 65 ℃, the extraction time was 2 h, the ratio of solid to extraction solution was 1 ： 40,in this way, the ex- traction rate was 43.21 mg/g. While the optimum extraction conditions by alkaline water were：the extrac- tion temperature was 60 ℃, the extraction time was 2 h, the ratio of solid to extraction solution was 1 ： 50, and the pH was 13 ,as a result, the extraction rate was 57.72 mg/g. The processes are simple,safe and have no pollution.