柿子多糖的水提醇沉工艺研究

Extraction Process of Polysaccharide of Persimmon

应用水提醇沉的方法,对柿子多糖的提取工艺进行了研究。通过单因素试验和正交试验,研究了料液比、提取时间、提取温度因素对柿子多糖提取效果的影响。结果表明,各因素影响作用的大小依次为:提取温度>料液比>提取时间;热水浸提法提取柿子多糖的最佳工艺条件为:料液比1:10,提取温度90℃,提取时间4 h,柿子多糖的得率为7.62%;用乙醇沉淀法的工艺条件为:4倍体积的体积分数为95%的乙醇,沉淀时间为12 h。

Using water extraction method, the extraction process of polysaccharide of persimmon is studied. The influence on the extraction ratio of polysaccharide in persimmon such as solid-liquid ratio, extraction temperature and time are researched through the single-factor experiments and orthogonal test.The results show that the order of all influence factors are following： extraction temperature〉solid-liquid ratio〉extraction time, the optimum process are that solid-liquid ratio 1 ： 10, extraction temperature 90 ~C, extraction time 4 h. Under these conditions, the obtained polysaccharide content is 7.62%. The ethanol precipitation optimization of process are that 4 times the volume of 95% ethanol, ethanol precipitation time 12 h.