微波辅助提取橄榄多糖的工艺研究

Study on Microwave-assisted Technology for Extracting Polysaccharides from Canarium album

为了研究橄榄多糖的微波辅助提取工艺,以橄榄果实为原料,采用微波前处理-热水浸提新工艺提取橄榄多糖,通过单因素试验和正交试验研究了微波功率、微波时间、料液比、热水浸提温度、热水浸提时间和浸提次数对橄榄多糖得率的影响。结果表明,影响多糖得率的主要影响因素及次序为热水浸提时间、热水浸提温度、微波时间、微波功率,在所考察试验范围内,橄榄多糖的最佳提取工艺条件为:微波时间60s、微波功率480W、热水浸提温度100℃、热水浸提时间3.5h,在此条件下得到的橄榄多糖得率为9.38%。实验结果可为微波辅助提取橄榄多糖提供实验依据。

The Canarium album polysaccharides （CPS） has been discovered to have antitoxic, anti-aging, anti-tumor and hypoglycemic activity, while only a few studies about its extraction have been reported. To study the microwave-assisted technology for extracting polysaccharides from Canarium album, in this paper, Canarium album dry powder was pretreated by microwave radiation and then CPS was extracted with hot water to study the effect of microwave power, microwave time, rate of material to solvent, extraction temperature, extraction duration, and extraction times on the yield of CPS. The results of single-factor and orthogonal experiments showed that the degree of the factors significantly influencing the yield of polysaccharides was in order of hot water extraction temperature, extraction time, microwave pretreatment time, microwave power. The optimal process parameters for this method were as follows： microwave pretreatment with power 480 W for 60 s, followed by hot water extraction at 100℃ for 3.5 h. The yield of polysaccharides can be up to 9.38 % under the optimum condition. The experiment result could provide basic and instruction data for extracting polysaccharides from Canarium album with microwave-assisted technology.