洋葱多糖的提取工艺改进

Research on Extraction Methods of Polysaccharide from Onion

[目的]改进洋葱多糖的提取工艺。[方法]采用热水浸提法提取洋葱水溶性多糖,采用正交试验考察了提取时间、提取温度和固液比对洋葱多糖得率的影响;并在此基础上考察了超声波外场强化对洋葱多糖提取的影响。[结果]热水浸提法提取洋葱水溶性多糖的最佳工艺为:提取时间为4h,提3次共计12h,提取温度60℃,料液比为1:30,此时洋葱多糖得率为4.034%。在上述最佳提取条件下,超声波外场强化处理频率为59kHz,功率为112W,超声时间为30min,多糖得率可达6.05%,提取时间减少4h。超声波外场强化处理有助于洋葱多糖提取效率的提高。[结论]该研究为洋葱多糖提取工艺的改进提供了理论依据。

[Objective] To improve the extraction technology of polysaccharides from onion.[Method] The extraction methods of polysaccharide from onion were studied by orthogonal experiments with hot water extraction method.The effect factors including extraction time,temperature and the ratio of solid-liquid on the extraction rate were investigated.Furthermore,the ultrasonic assisted extraction methods was investigated to promote the extraction rate.[Result] The optimum extracting process of polysaccharide from onion with hot water extraction method was showed as following：extracting 3 times,4 h every time,extracting temperature at 60 ℃,the ratio of solid-liquid at 1：30,and the extraction rate of polysaccharide was up to 4.034%.Using the optimum extracting process above,ultrasonic frequency at 59 kHz,power at 112 W and extraction time in 30 minutes,the extraction rate of polysaccharide was up to 6.052% with these ultrasonic outfield intensifying conditions.The extraction time of the ultrasonic assisted extraction methods was also decreased by 4 h.Outfield intensifying ultrasound treatments could increase in the efficiency of extracting polysaccharide from onion.[Conclusion] These results provided the theoretic basis for the extraction technology of polysaccharides from onion.