超声提取藤梨根多糖工艺研究

Study of Kiwi Root Polysaccharide Extraction by Using Ultrasonic

采用超声波提取野生猕猴桃根多糖,超声波具有的机械效应,空化效应和热效应,通过增大介质分子的运动速度、增大介质的穿透力,从而达到提取物质的目的。通过沉淀获得粗多糖以后,利用萘酚-硫酸法,在490 nm下测得吸光度,计算出多糖的浓度,从而确定最佳的提取工艺。本实验的结果表明,在提取时间为3 h,超声功率为120 W,醇沉比例为5∶1的条件下提取效果最好。多糖得率达到7.8%。

In the experiment, ultrasonic is mainly used to extract wild kiwi fruit root polysaccharide. Ultrasonic have advantage of mechanical effect, cavitation effect and heat effect. The ultrasonic can accelerate the movement of medium molecular to increase the power of medium penetration, which will help to release of extracted substances. Crude polysaccharides were obtained through the precipitation and measured under 490 nm absorbance by using naphthalene phenol-sulfuric acid method. By calculate the concentration of the polysaccharide, the optimal extraction process was screened. The experiment results showed experimental conditions of the 3 h, ultrasonic power of 120 W, alcohol ratio of 5 ： 1 for polysaccharide precipitation.