宁杞7号枸杞多糖提取工艺及其积累规律研究

Study on the Extraction Technology and Accumulation Pattern of Polysaccharides in Lycium barbarum L(.Ningqi 7)

[目的]优化宁杞7号枸杞多糖提取工艺,并对枸杞多糖积累规律开展系统性研究。[方法]以宁杞7号为试验材料,通过单因素试验和L9(34)正交试验设计,研究了超声波辅助复合酶(脂肪酶∶蛋白酶∶纤维素酶∶果胶酶=1∶1∶1∶1)提取枸杞多糖的工艺条件。[结果]以枸杞多糖提取率为评价指标,通过正交试验确定了最佳提取条件为料液比1∶40 g/mL,提取温度50℃,超声时间50 min,复合酶添加量0.7%。在此最佳条件下,枸杞多糖平均提取率为8.044%。同时,研究发现在枸杞果实逐渐成熟过程中,多糖含量变化表现为发育前期含量较低,于花后21 d后迅速增加,到成熟时达最大值。[结论]该研究为提高宁杞7号枸杞的利用效率、获得枸杞子最佳采收时期提供了一定的理论依据。

[Objective]The aim of this study was to optimize the extraction process of Lycium barbarum polysaccharides(LBP)from Ningqi 7 and to study the accumulation of LBP systematically.[Method]The extraction condition of polysaccharide fromL.barbarumL.(Ningqi 7)was studied by ultrasound-assisted compound enzymes(lipase∶papain∶cellulase∶pectinase=1∶1∶1∶1)extraction method.[Result]Using the extraction rate of L.barbarum polysaccharide as evaluation index,the extraction condition was optimized by L9(34)orthogonal experiment as follows:the ratio of material to liquid was 1:40 g/mL,the extraction temperature was 50℃,the ultrasonic time was 50 minutes,and the amount of compound enzyme was 0.7%.In this condition,the yield of L.barbarum polysaccharide was 8.044%.In the early stage of fruit development,the changes of the content of polysaccharomyces was in lower level,then increased rapidly at the 21 days after blossom,during fruit maturation its content was reached the maximum.[Conclusion]This study provided a theoretical basis for improving the utilization efficiency of Ningqi 7 and obtaining the best harvest time of L.barbarum.