番石榴叶中多糖超声提取工艺优化

Optimization of polysaccharides extraction technology from leaves of Psidium guajava by ultrasonic

目的对番石榴叶中多糖成分进行超声提取工艺优化。方法通过单因素试验初步考察超声提取的时间、功率、温度及固液比4个因素对番石榴叶多糖提取率的影响,然后通过正交试验[L9(34)]得出最优的提取条件。结果超声提取番石榴叶多糖的最优工艺条件是:超声温度为60℃,超声时间30min,超声功率240 W,固液比为1∶35(g∶mL)。结论所优选的工艺稳定可行、重复性好。

Objective To optimize the extraction process of polysaccharides from the leaves of Psidium guajava by ultrasonic.Methods The effects of time,ultrasonic power,temperature and solid liquid ratio on the extraction yield of polysaccharide through single-factor experiments.Then,an orthogonal experiment was designed to obtain the best extraction conditions.Results The highest yield of Psidium guajava leaf was obtained when the temperature,time,ultrasonic power and proportion of extraction were 60 ℃,30 min,240 W and 1∶35（g∶mL）,respectively.Conclusion This process was feasible and reproducible.