超声波、微波及热水提取菊花总糖的比较

Study on comparison of extracting Chrysanthemum saccharides by the methods of ultrasonic,microwave and hot water

研究了常规热水法、超声波、微波、超声波预处理-热水提取和超声波-微波联用5种方法提取菊花总糖的工艺。结合苯酚-硫酸显色法,以菊花总糖提取量为考察指标,采用SAS软件对5种方法的提取结果进行统计分析。结果表明:超声波-热水法、超声波-微波法与常规热水法相比,结果差异显著(P>0.05),提取率大于常规法;超声波法、微波法与常规热水法相比,提取率差异不显著(P<0.05),其中超声波-热水处理法提取率最高。在菊花质量为5 g,料液比(g/mL)为1∶25,超声波功率500 W,温度60℃的实验条件下,先用超声波预处理30 m in,再在85℃的热水中回流提取30 m in,菊花总糖得率最高达到9.86%,比热水法的提取率高1.94%。这种提取方式提取效率高,安全可靠。

The five methods of hot water,ultrasonic,microwave,ultrasonic pretreatment-hot water and ultrasonic-microwave combination to extract polysaccharides from Chrysanthemum were studied.The content of polysaccharides in the Ch.was determined with the method of phenol-sulfuric acid,and the software of SAS was used to analyze the data.The results showed that： the extraction rates of Ch.saccharides by the ultrasonic pretreatment-hot water method and the ultrasonic-microwave method were remarkable higher than that by the hot water method,but there were no significantly difference between the rates by the ultrasonic method and the microwave method and the hot water method.The extraction rate was the highest and reached 9.86% by the ultrasonic pretreatment-hot water extraction method under which Ch.was 5 g and added 125 mL water and the pre-extraction was carried for 30 minutes under 500 W of ultrasonic power at 60℃,then the pre-extraction product was extracted by the refluxing method at 85℃ for 30 minutes.By this method,the extraction rate was 1.94% higher than that by the hot water extraction method.