不同方法提取雪莲果多糖工艺的优化研究

Optimization Research on Extraction Process of Polysaccharide from Smallanthus sonchifolius

为确定雪莲果多糖提取的最佳条件,研究了热水提取、微波提取和超声波提取3种方法从雪莲果干粉中提取多糖的最佳工艺条件。结果表明:3种方法在最佳条件下雪莲果多糖得率高低顺序为:超声波法>微波法>热水法。影响微波法提取的各因素作用高低顺序为:料液比>提取温度>提取时间,提取多糖的最佳条件为料液比1∶25、温度90℃、时间35min,多糖得率为3.24%。超声波法提取多糖的各因素顺序为:提取时间>料液比>提取温度,提取多糖的最佳条件为料液比1∶25、温度75℃、时间50min,多糖得率为3.42%。通过紫外吸收光谱分析可知,所得粗多糖产品的纯度较高。

In order to clear the best extraction conditions of polysaccharides fromSmallanthus sonchifolius,the polysaccharide was extracted from dry powder of Smallanthus sonchifolius by hot water,microwave and ultrasonic extraction methods and the optimization conditions were studied.The results showed that under the optimum conditions three methods were ranking as the extraction ratio of polysaccharide：ultrasonic extractionmicrowave extractionhot water extraction.The order of affecting factors on microwave extraction was solidliquid ratioextraction temperatureextraction time.The optimization conditions showed that the solid-liquid ratio was 1∶25,the extraction temperature was 90℃,the time was 35minutes and the polysaccharide extraction rate reached 3.24%.The order of affecting factors of ultrasonic extraction was extraction timesolid-liquid ratioextraction temperature,and the optimization conditions were showed that the solid-liquid ratio was 1∶25,the extraction temperature was 75℃,the time was 50minutes and the polysaccharide extraction rate reached 3.42%.Ultraviolet absorption spectrum showed that the polysaccharide was high purity.