超声波辅助提取大蒜多糖工艺的研究

The Study of Ultrasonic Extraction Technology of Garlic Polysaccharide

以大蒜为原料,采用超声波辅助提取大蒜多糖,苯酚硫酸法测定多糖含量。通过单因素试验考查料液比、超声时间、超声功率对大蒜多糖得率的影响,应用响应曲面法设计三因素三水平试验进行回归分析,优化大蒜多糖的提取条件。结果表明,各因素对大蒜多糖得率影响的大小为料液比>超声时间>超声功率;最佳提取工艺参数为料液比1∶30,超声功率150 W,超声时间8 min,在此条件下大蒜多糖得率为31.48%,与预测值相差0.13%,拟合度良好,具有良好的开发利用价值。

In this study,garlic polysaccharide was extracted by ultrasonic assisted method,and the content of polysaccharide was determined by phenol sulfuric acid method.The effects of material liquid ratio,ultrasonic time and ultrasonic power on the yield of garlic polysaccharide were investigated by single factor experiment.Response surface method was used to design three factors and three level experiment,regression analysis was carried out,the extraction conditions of garlic polysaccharide were optimized.The results showed that the effects of various factors on the yield of garlic polysaccharide were as follows:ratio of material to liquid>ultrasonic time>ultrasonic power;the best extraction parameters were as follows:ratio of material to liquid 1∶30,ultrasonic power 150 W,ultrasonic time 8 min.under these conditions,the yield of garlic polysaccharide was 31.48%,which was 0.13%different from the predicted value,has a good fitting degree and value of development and utilization.