马齿苋多糖三种提取方法的比较研究

Comparison of Three Methods for the Extraction of Polysaccharides from Purslane

研究对马齿苋多糖的三种提取方法即水提取法、酶提法、超声波法进行比较研究,采用L9(33)正交试验,水提法考察提取温度、料液比、提取时间3个因素;酶提法考察酶的种类、加酶量、酶解时间3个因素;超声波法考察料液比、超声时间、提取温度3个因素对马齿苋多糖含量的影响,且优选得到的工艺稳定可行。

Three extraction methods of purslane polysaccharide, water extraction, enzymatic extraction and ultrasonic method comparison were studied. The extraction temperature, material liquid ratio and extraction time were optimized by L9（33） orthogonal design. The effects of enzymatic extraction of enzyme species, adding amount of enzyme, hydrolysis time on purslane polysaccharide yield were studied with ultrasonic method. And the optimal process is stable and feasible.