超声法提取金叶女贞果实中多糖工艺的研究

Optimum Extraction of Polysaccharides From Fruits of Ligustrum Vicaryi by Ultrasonic Method

为寻找金叶女贞果实多糖超声提取的最佳条件,采用以金叶女贞多糖含量为考察指标,用苯酚-硫酸法进行含量测定,通过单因素及正交实验,对提取时间、超声波频率、料液比、提取温度等提取因素进行研究.结果显示:影响金叶女贞多糖提取率的因素依次为:提取时间﹥超声频率>提取温度﹥料液比;最佳提取工艺为:提取温度100℃,料水比1∶30,提取时间80 min,超声频率为300 W.

Objective：An ultrasonic method for the extraction of polysaccharides from Ligustrum vicaryi was investigated and optimized. Method ： Using single factor and L9 （ 34 ） orthogonal design, the effects of ultrasonic time, ultrasonic frequency,extraction temperature and the ratio of solid to liquid were considered, the comprehensive evaluation was guided by the content of polysaccharides determined by phenol-sulfuric acid method. Result： The effects of 4 factors on extracting polysaccharides component in order were extraction time, ultrasonic frequency, extraction temperature, solid- liquid ratio. The optimum extracting conditions were：the ratio of solid to liquid was 1：30 （m/V） ;extraction time was 80 min;extraction temperature was 100℃, ultrasonic frequency was 300 W.