蓝莓叶中多糖提取工艺的研究

Study on Extraction Technology of Polysaccharides from Blueberry

本研究以蓝莓叶为原料,采用水提法、微波提取法、超声波提取法和微波-超声波提取法对蓝莓叶中的多糖进行提取。结果显示,四种试验方法得到的多糖得率分别为0.226%、0.410%、0.425%、0.648%。在此实验过程中通过和前三种提取方法的比较发现在采用微波-超声波提取蓝莓叶多糖过程中时间大大缩短,蓝莓多糖分解减少,进一步增大多糖的提取率。本研究为蓝莓多糖的开发利用提供了很好的参考。

With blueberry leaf as raw material,this study adopts water,microwave extraction,ultrasonic extraction and microwave,ultrasonic extraction method of blueberry leaf polysaccharide is extracted.,according to the results of four test methods have been the polysaccharide yield of 0.226%,0.410%,0.425% and 0.648% respectively.In the process of the experiment through the comparison and the former three extraction methods found in the microwave-ultrasonic extraction in the process of the blueberry leaf polysaccharide time shorten,reduce blueberries polysaccharide,further increase the extraction yield of polysaccharides.This research for the development and utilization of blueberry polysaccharides provides a good reference.