黄山贡菊多糖的超声浸提工艺研究

Ultrasound-assisted Extraction of Polysaccharide from Huangshan Chrysanthemum

黄山贡菊中的多糖利用超声浸提法提取,采用正交设计法进行优化,其多糖含量采用苯酚-硫酸法加以测定。实验结果表明料液比、超声温度和超声时间对黄山贡菊多糖的提取率有显著影响,并且贡菊多糖最佳提取工艺为料液比1∶30g/mL,提取温度70℃,提取时间40min。

Polysaccharide from Huangshan Chrysanthemum was extracted by ultrasound extraction method and optimized by orthogonal method,and the content was determined by phenol-sulfuric acid method.The results showed that such three influence factors of polysaccharide extraction as solid-liquid ratio,ultrasonic temperature and ultrasonic time were significant.The optimum conditions were obtained as follows:the ratio of solid and liquid was 1:30 g/ml;the extraction temperature was 70℃;and the extraction time was 40 min.