正交设计优化肉桂多糖提取工艺的研究

Studies on extraction process of polysaccharide from Cinnamomum cassia by Orthogonal Design

目的研究肉桂多糖的提取工艺。方法用正交实验法筛选最佳提取工艺,并用苯酚-硫酸法测定肉桂多糖含量。结果对肉桂多糖含量影响因素的大小依次是料液比、乙醇浓度、浸提时间、浸提温度。肉桂多糖最佳提取工艺为:料液比1∶20,浸提时间为3h,乙醇浓度80%,浸提温度80℃。结论该工艺合理、便捷,多糖提取率高。

OBJECTIVE To optimize the extraction technology of polysaccharide from Cinnamomum cassia.METHODS The optimal extraction process was selected with the orthogonal design and the content of polysaccharide was deternined by spectrophotometry.RESULTS The factor influencing crude polysaccharide yield from main to minor were solid-liquid ratio,ethanol concentration,extraction time and extraction temperature.The best extraction technology of crude polysaccharide from Cinnamomum cassia as follows：the solid-liquid ratio was 1∶20,the extraction time was 3h,the ethanol concentration was 80% and extraction temperature was 80℃.CONCLUSION The optimized extraction technology is reliable,simple and extraction efficiency of polysaccharide is higher.