正交法优化乌蔹莓多糖提取工艺研究

Orthogonal Optimization of Extraction Procedure of Polysaccharide in Cayratia japonica

为深度开发利用乌蔹莓,以乌蔹莓复叶为材料,采用水浸提法考察提取温度、提取时间、料液比三个因素对多糖得率的影响.用硫酸苯酚法测定多糖的含量并以SPSS统计软件对正交试验结果进行处理和分析.结果表明:提取时间和料液比的影响达到极显著水平,提取温度的影响达到显著水平.乌蔹莓多糖得率最高提取工艺为:提取时间1h、提取温度90℃、料液比1:80,多糖得率为5.16%.

In order to develop and utilize Cayratia japonica deeply, we adopt water extraction to investig- aret the effect of extraction temperature, extraction time and ratio of material to liquor on the yield of poly- saccharides using Cayratia japonica＇s compound leaves as materials.The phenol-sulfuric acid method is used to measure the content of polysaccharides, and the SPSS statistical software is used to process and analyze the orthogonal experiment results.The results indicated that the effects of extraction time and ratio of material to liquor reached an extremely significant level, while the effects of extraction temperature reached a significant level.The extraction process which was the highest yield of Cayratia japonica polysaccharides was extraction time 1 h, extraction temperature 90℃ and ratio of material to liquor 1 ： 80 when the yield of polysaccharides was 5.16%.