水提醇沉法提取苦瓜多糖条件研究

Extraction conditions of balsam pear polysaccharides by water-extraction and alcohol-precipitation method

该文对苦瓜多糖的浸提、醇析条件进行研究。考察了料水比、浸提温度和浸提时间对苦瓜多糖浸出率的影响,在单因素试验的基础上进行正交试验确定了浸提的最佳条件;通过醇析体系中乙醇浓度对苦瓜多糖醇析效果的影响,确定了适宜乙醇沉淀体积分数。结果表明,苦瓜多糖最佳浸提条件是料液比1∶30(g∶m L),浸提温度100℃,浸提时间0.5 h,在此条件下,多糖浸出率达3.58%;乙醇体积分数80%时醇沉多糖效果最好,水提醇沉后粗多糖提取率达3.12%。

The process parameters for balsam pear polysaccharide extraction and alcohol precipitation were researched. The effects of material-water ratio, extraction temperature and time on extraction rate of balsam pear polysaccharides were investigated. On the basis of single factor experiments, the optimum extraction conditions were determined by orthogonal experiments. Through the effect of ethanol concentration on the ethanol precipitation of balsam pear polysaccharides in ethanol precipitation system, the optimum ethanol precipitation concentration was determined. Results indicated that the optimum extraction conditions of balsam pear polysaccharides were as follows： material-water ratio 1：30 （g：ml）, extraction temperature 100 ℃ and time 0.5 h. Under the conditions, the extraction rate ofpolysaccharide was up to 3.58%. When the ethanol concentration was 80%, the alcohol precipitation effect of polysaccharide was the optimal. The extraction rate of polysaccharide extracted by alcohol-precipitation was up to 3.12% by water extraction.