超声波辅助提取诺丽果多糖的工艺研究

Ultrasonic-Assisted Extraction Process of Polysaccharide from Morinda Fruit

以诺丽果干粉为原料,优化超声波辅助提取诺丽果多糖的工艺,测定多糖的提取总量。在单因素实验基础上,以超声波处理时间、处理温度、处理功率、料液比四因素,三水平进行正交实验,以诺丽果多糖提取率为考察结果。结果表明:诺丽果粉粒度60目、料液比1∶25、提取功率300 W、提取时间45 min、提取温度70℃,提取次数2次为多糖的最佳提取条件。在正交实验基础上,进行了验证试验,结果证明,采用优化后的提取工艺提取诺丽果多糖的效率高,研究结果为提取诺丽果多糖提供了一定实际生产依据。

Dry powder of Morinda fruit was selected as the raw material to determine the gross extraction of polysaccharide by optimize ultrasonic-assisted extraction process of polysaccharide from Morinda fruit.To determine the extraction rate of polysaccharide in Morinda fruit,main technological parameters like ultrasonic treating time,treating temperature,treating power and solid-liquid ratio,were investigated by a single factor method coupled with L9（34） orthogonal array design.The results showed that the optimal conditions of extracting polysaccharide from Morinda fruit was a two-step extract with Morinda fruit powder size of 60,solid-to-liquid ratio of 1 ∶ 25,ultrasonic power 300 W,extracting 45 min at a temperature of 70 ℃.The verification test was carried out based on an orthogonal experiment,it was proved that this extracting technology was efficient,the result provided theoretical parameters for the practical production of the extraction of Morinda fruit polysaccharide.