板蓝根多糖及总氨基酸热稳定性及不同提取方式影响分析

Study on Heat Stability of Polysaccharides and Total Amino Acids from Radix Isatdis by Different Extraction Technology

目的:探讨板蓝根多糖及总氨基酸热稳定性,比较不同提取方式对板蓝根多糖及总氨基酸的热稳定性的影响。方法:采用减压提取法(VAE法)与传统热回流法(HRE法)制备提取液,分别置于高温环境中,紫外分光光度法检测两种提取方式中多糖及总氨基酸类成分在不同时间点的保留率;从动力学角度测算反应的半衰期。结果:VAE法对多糖及总氨基酸类成分的提取效率均显著高于传统方法,显著延长提取液t0.5。结论:板蓝根多糖及总氨基酸长时间热处理过程易降解损失,提示板蓝根制剂在生产过程中应设法避免高温处理,低温有利于保持其稳定性。

Objective： To investigate effects of different extraction technology on the heat stability of polysaccharides and total amino acids from Radix Isatdis. Mthods： UV-spectrophotometry were adopted for the determination of the concentration of polysaccharides and total amino acids made by vacuum assisted extraction（ VAE） and heat reflux extraction（ HRE） due to varied heat treatment process. The kinetic parameter of half-life（ t0. 5） was calculated. Results： The VAE had the advantage of higher extraction efficiency of polysaccharides and total amino acids,and prolong the half-life of intermediates,compared with the traditional methods. Conclusion： Polysaccharides and total amino acids are subject to degradation. Low temperature and short incubation period during heat treatment are beneficial to maintaining the stability of polysaccharides and total amino acids.