米邦塔仙人掌多糖提取工艺的研究

Studies of Extraction Technique of Polysaccharide from Opuntia milpa alta Haw

对热水提取米邦塔仙人掌(Opuntia milpa alta Haw)粗多糖的提取工艺进行研究。以新鲜米邦塔仙人掌为原料,采用单因素试验考察料液比、提取温度、提取时间和提取次数对米邦塔仙人掌粗多糖得率的影响,并通过响应面法优化工艺参数。结果表明,影响粗多糖得率的因素主次顺序为提取温度>料液比>提取时间。确定最佳提取工艺参数为提取温度83℃,料液比1∶28(g∶m L),提取时间为3 h,在此条件下,仙人掌粗多糖的得率为2.05%。

Polysaccharide in fresh Opuntia milpa alta Haw was extracted with hot water. The effects of the ratio of material to water,extraction temperature,extraction time and extraction times on the yield of polysaccharide were investigated by single factor experiments. Subsequently,a quadratic regression rotational combinational design was employed,and data obtained were analyzed with response surface methodology. Polysaccharide yield was most significantly affected by extraction temperature,followed by water to material ratio,and extraction time. An optimum polysaccharide yield of 2.05% was obtained when opuntia milpa alta was treated at 83 ℃ for 3 h in a material-to-water ratio of 1∶28（g∶m L）.