超声提取西洋参叶多糖工艺及稳定性研究

Panax quinquefolius leaf polysaccharide extraction and stability studies

以不同的超声波功率、超声波频率、提取温度以及提取时间等为条件对西洋参叶多糖的提取工艺进行研究,并对多糖在不同温度、pH、氧化还原剂、食品添加剂和金属离子等条件下的稳定性进行研究。实验结果表明,西洋参叶多糖的最佳提取条件为:功率700W,频率100kHz,温度70℃,超声时间60min;西洋参叶多糖对温度的稳定性较差,在碱性、氧化还原剂、VC、柠檬酸、Na+、Fe3+、Al3+等溶液中的稳定性较差,在酸性、苯甲酸钠溶液中的稳定性较好。

Panax quinquefolius leaf polysaccharide extraction from the different ultrasonic power,frequency,temperature,and time of ultrasonic conditions,and the stability of Panax quinquefolius leaf in different temperature,pH,oxidant,reductant,food additives and some metal ion of conditions were studied.The results showed that the best extraction process conditions was：power 700W,frequency 100kHz,temperature 70℃,ultrasonic time 60min.The Panax quinquefolius leaf polysaccharide stability was poor in temperature,alkaline,oxidizer reducer,VC,citric acid,Na＋,Fe3＋,Al3＋,et al.In acid,sodium benzoate,the stability was good.