响应面优化水蒲桃核仁多糖的提取工艺研究

Research on Extraction Polysaccharide of Syzygium jambos Alston Seeds by Response Surface Method

研究了水蒲桃核仁多糖(PoIysaccharide of Syzygium jambos(Linn.)Alston Seeds,PSJA)水提过程中提取温度、液料比、提取时间、提取次数等因素对其提取率的影响,运用响应面设计试验确定水提PSJA的最佳提取工艺,得出水提法提取PSJA的适宜条件为:提取温度为75℃,液料比16:1(mL/g),提取时间2.9 h,提取次数2次,在此条件下测得PSJA的提取率为6.25%。进一步利用乙醇沉淀获得多糖,当乙醇体积分数为75%时水蒲桃核仁多糖的沉淀率最大,在此条件下多糖的得率为5.12%,纯度为70.7%。

Investigated the extraction temperature, liquid-to-solid ratio, extraction time, extraction times on extraction of polysaccharide of Syzygium jambos （Linn.） Alston Seeds （PSJA）. Used Response Surface Methodology to determine the optimal conditions to extract PSJA. The results showed that the optimum conditions for the process were as followed： extraction temperature 76~C, liquid-to-solid ratio 16 ： l （mL/g）, extraction time 2.9 h, extracted 2 times. Under these conditions, the extraction PSJA rate was 6.25%. At the same time, studied the effect of ethanol concentration on the impact of precipitation PSJA. when the ethanol concentration was 75%, the highest precipitation rate reached, the extraction PSJA rate was 5.12%, the 1ouritv of PSJA was 70.7%.