超声波提取苦荞籽中多糖的工艺研究

Optimization of Extraction Technology of Polysaccharide from Tartary Buckwheat by Ultrasound

采用超声波法从苦荞籽中提取多糖,苯酚—硫酸法测定其含量。通过单因素试验和正交试验分别考察了提取温度、时间、液料比、超声功率对苦荞多糖得率的影响。结果表明,葡萄糖含量在0.010 0~0.060 0 mg与吸光度线性关系良好,影响苦荞多糖得率因素的顺序为:液料比>提取时间>超声功率>提取温度。方差分析表明,液料比对多糖提取影响显著,时间影响较显著。最终确定超声波法提取苦荞籽中多糖的最佳工艺条件为:液料比40∶1,提取时间30 min,超声功率400 W,提取温度50℃,苦荞多糖得率为7.23%。

Polysaccharide is prepared from tartary buckwheat by ultrasound, and the yield of polysaccharide is determined with the method of phenol-sulphate acid. The temperature, time, ratio of material to liquids, and ultrasonic power are considered as the single-factor test and orthogonal design. The results show that the content of glucose exhibited a better linear relationship with absorbance between 0.010 0~0.060 0 g, and the effects of the factors on the yield of polysaccharide extracted are the ratio of material to liquid 〉 extraction time 〉 ultrasonic power 〉 extraction temperature. The analysis of variance show that the ratio of material to Liquid is most signi^cant to extract buck, shear polysaccharide, and then the extraction time. The optimum ultrasonic extraction levels of buckwheat polysaccharide are： 40 ： 1, 30 min, 400 W, 50 ℃, the polysaccharide yield reaches 7.23%.