超声提取地木耳中多糖动力学及热力学分析

Analysis of Kinetics and Thermodynamics of Polysaccharides from Nostoc commune by Ultrasonic Extraction

为优化地木耳多糖提取途径,以超声波辅助提取地木耳中的多糖,对其提取过程的动力学及相关热力学进行了研究。探讨了料液比、功率和温度对多糖提取过程的影响,并对其动力学模型进行了验证;通过Arrhenius方程计算多糖提取过程的活化能Ea及热力学参数ΔH、ΔS和ΔG。结果表明:动力学模型能够很好地描述多糖的超声波提取过程,提取过程的活化能Ea=86.59 kJ/mol,指前因子A=2.3203 mL/(mg·min);地木耳多糖超声提取过程中的热力学参数ΔH、ΔS均大于0,表明该提取过程是一个吸热熵增加的过程;ΔG<0,说明操作温度下多糖的提取过程是一个自发过程。

In order to optimize the extraction route of polysaccharides from Nostoc commune,ultrasonic-assisted extraction of polysaccharides from Nostoc commune was carried out,and the kinetics and related thermodynamics of the extraction process were studied.The effects of solid-liquid ratio,power and temperature on the extraction process of polysaccharides were discussed,and the kinetic model was verified.The activation energy(Ea)and thermodynamic parameters ofΔH,ΔS andΔG were calculated by the Arrhenius equation.The results showed that the kinetic model could well describe the ultrasonic extraction process of polysaccharides.The activation energy of the extraction process was 86.59 kJ/mol,and the pre-exponential factor A was 2.3203 mL/(mg·min).The thermodynamic parametersΔH andΔS were greater than zero in the ultrasonic extraction process of polysaccharides from Nostoc commune,which indicated that the extraction process was a process of increasing endothermic entropy.The result ofΔG<0 indicated that the extraction process of polysaccharides at operating temperature was a spontaneous process.