扇贝多糖口服液制备工艺研究

Study on the Preparation Technology of Scallop Polysaccharide Oral Liquid

本实验利用超声微波辅助热水浸提法提取扇贝瑶柱多糖,除蛋白后用所得多糖进行了免疫活性的研究,并探究扇贝多糖口服液的制备工艺.实验结果表明,扇贝多糖最佳提取工艺为微波功率650 W、微波提取时间15 min、温度50℃及液料比60∶1;细胞实验中扇贝多糖浓度在125-2000μg/mL范围内可以促进巨噬细胞RAW264.7吞噬中性红的能力,浓度在250-2000μg/mL范围内能促进巨噬细胞RAW264.7分泌NO且呈浓度依赖性;扇贝多糖口服液最佳调配配方为1.6%扇贝多糖、3%白砂糖、1%蜂蜜、0.07%柠檬酸.该制备工艺简单可靠,口服液品质尚佳.

The extraction of scallop polysaccharides is performed by ultrasound-microwave-assisted hot water method. After removing the protein, the immune activity of the polysaccharides and the preparation technology of oral liquid are investigated. The results show that the optimum extraction conditions are microwave power of 650 W, extraction time of 15 min, microwave temperature of 50℃ and liquid-solid ratio of 60 ∶1. In cell experiment, the concentration of scallop polysaccharides in the range of 125-2000 μg/m L and 250-2000 μg/m L could promote the ability of macrophages RAW264.7 to phagocytize Neutral red and secrete NO in a concentration-dependent manner, respectively. The optimal formulation of scallop polysaccharide oral liquid is 1.6% scallop polysaccharides, 3% sugar, 1% honey and 0.07% citric acid. The preparation process is simple and reliable with good quality.