榛子壳多糖提取技术的研究

Study on Extraction Technology of Hazelnut Shell Polysaccharide

以榛子壳为原料,进行榛子壳多糖提取工艺优化研究,探讨了采用热水浸提法提取榛子壳多糖工艺中不同蒸煮温度、蒸煮时间,以及不同料液比对多糖提取率的影响。通过正交试验,确定了以多糖提取率为优化指标的榛子壳多糖提取工艺为提取温度100℃,料液比1∶15,蒸煮时间1.5 h,通过DNS法检测计算多糖提取率为8.52%;并确定经超声波辅助提取优化后多糖的提取工艺为超声功率320 W,超声频率72 Hz,料液比1∶20,超声时间20 min,蒸煮时间2 h,蒸煮温度100℃。经优化后,通过DNS法检测计算提取率可达到16.88%。

This article takes hazelnut shell as raw material to study the optimization of polysaccharide extracting technology of hazelnut shell. The method of hot water extraction is discussed, and during the hazelnut shell extraction process, the influence of different extraction temperature, extraction times and different solid to liquid ratio for polysaccharide extraction rate is studied. By orthogonal test, the hazelnut shell polysaccharide extraction process which take polysaccharide extraction yield as the optimizing index could be determined： the extraction temperature is 100 ℃, the material-water ratio is 1 ： 15 and the extrac- tion time is 1.5 h. By DNS method, the extraction rate of polysaccharide is 8.52%. The hazelnut shell polysaccharide extraction process which is optimized by ultrasonic assisted extraction as the optimizing could be determined： the ultrasonic power is 320 W, the ultrasonic frequency is 72 Hz, the material-water ratio is 1 ： 20, the ultrasonic time is 20 min, the cooking time is 2 h and the cooking temperature is 100 ℃. After optimization, the extraction rate can be up to 16.88% by DNS method.