人参黑木耳多糖粉制备工艺及降血脂作用研究

Preparation Process and Hypolipidemic Activity of Mixed Powder Ginseng and Auricularia Polysaccharide

本文研究了微粉人参的最佳制备工艺和黑木耳多糖的最佳提取工艺,将微粉人参与黑木耳多糖粉按1:2比例混合,制成人参黑木耳多糖粉,并对其降血脂功能进行评价。以长白山人参为原料,采用重压研磨式超微粉碎机制备微粉人参。用酶解水提法提取黑木耳多糖,以料水比、加酶比例、提取温度和提取时间为主要因素,采用L9(34)正交试验对提取工艺进行优化,计算多糖得率。通过正交试验确定黑木耳多糖的最佳提取条件为料水比1:40,加酶比例2%,提取温度100℃,提取时间2h。在此条件下,黑木耳多糖提取率可达20.83%。人参黑木耳多糖粉在800mg/kg剂量下具有明显的降低小鼠高血脂的作用。

Not only we studied the preparation process of mixed powder ginseng and auricularia polysaccharide, but also we evaluated its function in high-fat diet induced hyperlipidemia mice. Ginseng powder and auricularia polysaccharide powder was mixed by 1：2 ratio. Powder of ginseng originated changbai mountain was prepared by using pressure grinding type superfine method. The polysaccharide of auricula was extracted with enzymatic hydrolysis method. Then, the extraction process with L9 （3^4） orthogonal test was optimized, the results showed the ratio of material to water was 1：40, enzyme ratio was 2%, enzymatic hydrolysis time was 1.5h, extraction time was 2h, and extraction temperature was 100℃. Under above conditions, the yield of polysaccharide was up to 20.83%. The Mixed powder of Ginseng and auricularia polysaccharide can improve the hypolipidemia in mice at the dose of 800mg/kg.