桑椹多糖的提取工艺优化及含量研究

Study on Extraction Technology and Content of Polysaccharide from Mori Fructus

目的:优化桑椹多糖提取工艺,测定主要产地桑椹多糖的含量。方法:采用响应面法以温度、料液比、超声时间3个因素设计实验,优化桑椹多糖提取工艺。以苯酚硫酸法测定6个产地的13批桑椹样品多糖的含量,方差分析多糖含量的产地间差异。结果:经优化的桑椹多糖提取工艺条件为温度70℃、超声时间22 min、料液比1∶16 g/mL。按此条件提取得到桑椹多糖含量为51.29~124.45 mg/g。6个产地样品多糖含量差异无统计学意义。结论:本研究建立了控温超声法提取桑椹多糖的工艺。提取并测定6个产地桑椹样品多糖含量,未发现多糖含量与产地的显著相关性。

Objective:The extraction technology of Mori Fructus polysaccharide was optimized,and the content of Mori Fructus polysaccharide in main producing area was determined.Methods:Response Surface Methodology(RSM)was used to optimize the extraction process of polysaccharide from Mori Fructus by three factors:solid-liquid ratio,ultrasonic time and temperature.The content of polysaccharide in 13 batches of Mori Fructus samples from 6 producing areas was determined by phenol-sulfuric acid method.Analysis of variance on the difference of polysaccharide content among different producing areas.Results:The optimum extraction conditions of Mori Fructus polysaccharide were as follows:extraction temperature 70℃,ultrasonic time 22 min,solid-liquid ratio 1∶16 g/mL.The content of polysaccharide in Mori Fructus was 51.29~124.45 mg/g.There was no significant difference in the content of polysaccharide among the samples from six producing areas.Conclusion:The technology of temperature-controlled ultrasonic extraction of polysaccharide from Mori Fructus was established.The content of polysaccharide in 13 batches of Mori Fructus from six producing areas was determined.There was no significant correlation between the content of polysaccharide and the place of origin.