苦瓜多糖超声波辅助提取工艺优化

Optimization on extraction technology of momordica charantial polysaccharides by ultrasound

以苦瓜为原料,研究苦瓜多糖的超声波辅助提取工艺。选取提取温度、提取时间、超声波功率、料液比4因素,在单因素试验基础上采用L9(34)正交试验设计,对苦瓜多糖的提取条件进行优化。结果表明,在提取温度70℃,提取时间25min,超声功率150W,料液比1∶20(m∶v)的条件下,提取效果最佳。该工艺条件下,苦瓜粗多糖提取率约为乙醇处理后苦瓜粉的16.84%,纯度为83.76%。

Investigated the extraction technology of momordica charantial polysaccharides by ultrasonic. The effect factors, including temperature, treatment time, ultrasonic power and mass/volume ratio, were optimized through orthogonal tests L9 （34 ） on the basis of single factor experiment. The result showed the optimal extracting conditions were as follows： 20 times of amount of water, extracted at 70 ℃ for 25 min, and the ultrasonic power 150 W. Under optimal conditions, the extraction rate of crude polysaccharides product was about 16.84%, momordica charantial powder dealt with alcohol, and the content of soluble polysaccharides is 83.76%.