摘要
通过单因素和正交实验研究了超声波时间、超声波功率、超声波提取温度和料液比对余甘(Phyllanthus emblica L.)多糖收率的影响。结果表明,多糖收率的主要影响因素为超声波功率、超声波时间、料液比、超声波提取温度。余甘多糖的最佳提取工艺条件为:超声波功率475W、超声波时间70min、料液比1:20、超声波提取温度80℃,余甘多糖收率为95.86mgg-1DW。紫外和红外光谱分析表明,余甘多糖是含有糖醛酸的α型吡喃酸性杂多糖,超声波处理没有改变多糖结构。
Emblica polysaccharides （EPS） have biological activities on free radical scavenging, anti-oxidation and anti-tumor. The effect factors on yield of emblica polysaccharides from Phyllanthus emblica extracted by ultrasound were studied. The results showed that the factors included ultrasonic power, ultrasonic time, solid-liquid ratio, ultrasonic extraction temperature. The optimal extraction condition were ultrasonic power of 475 W with solid （g） to liquid （mL） ratio of 1： 20 at 80℃ for 70 min, with the yield of 95.86 mg g^-1 DW. Ultraviolet spectrum and FT-IR （fourier transform infrared spectroscopy） analysis showed that EPS was a α type acidic heteropolysaccharide containing pyran and glycuronic acid. The structural modification of EPS by ultrasonic radiation was not observed.
出处
《热带亚热带植物学报》
CAS
CSCD
北大核心
2010年第5期552-558,共7页
Journal of Tropical and Subtropical Botany
基金
国家科技支撑计划项目(2007BAD07B01)
福建省自然科学基金项目(2009J01065)
国家大学生创新性实验计划项目(081038902)资助
关键词
余甘
多糖
超声波
提取
红外光谱
Phyllanthus emblica
Polysaccharides
Ultrasonic
Extraction
FT-IR （Fourier transform infrared spectroscopy）
