正交设计法优选紫山药多糖的提取工艺

Orthogonal Design Method of Optimization of Purple Yam Polysaccharide Extraction Process

[目的]优选紫山药多糖的提取工艺。[方法]以紫山药为试材,在单因素试验的基础上采用正交设计法,从优化料液比、提取温度、提取时间和乙醇体积分数4个工艺参数对紫山药中的粗多糖提取工艺进行研究。[结果]极差分析表明,对多糖得率影响的主次因素依次为:提取时间、提取温度、乙醇浓度、料液比,最佳工艺为提取时间3.5 h,温度85℃,乙醇浓度85%,液料比60 ml/g,按此条件提取多糖得率为5.39%。[结论]研究可为山药多糖水提醇沉工艺参数的优化选择提供一定的参考。

[Objective] To optimize extraction process of purple yam polysaccharides. [Method]With purple yam as the experiment material,using orthogonal design method on the basis of single factor experiment,the extraction process for purple yam polysaccharides was studied from four parameters of the optimization of solid-liquid ratio,extraction temperature,extraction time and the volume percentage of ethanol. [Result] After range analysis,the results showed that the primary and secondary factors of the yield of polysaccharide extraction was time temperature ethanol concentration solid-liquid ratio. And the optimum process of extracting time was 3. 5 h,the temperature was 85 ℃,85% ethanol concentration,solid-liquid ratio was 60 ml / g,under the above conditions,5. 39% polysaccharide was obtained. [Conclusion]The study can provide a certain reference for optimization of yam polysaccharide water extraction and alcohol precipitation process parameters.