火龙果茎多糖提取方法比较

Comparison of Extraction Methods for Extraction of Polysaccharides from Pitaya Stem

利用热水提取法、亚临界水提取法以及超声辅助提取法对火龙果茎中的多糖成分进行提取,并且对不同方法提取多糖的提取率、色泽、中性糖含量等指标进行比较。结果表明:使用亚临界水提取法的提取率最高为20.53%,热水提取法的提取率为4.12%,超声辅助提取法的提取率仅为2.18%;3种提取方法所得多糖颜色相近,为米白色或淡黄色;亚临界水提取法所得多糖样品中性糖的含量达到89.45%;红外光谱分析三者成分接近。

The polysaccharides in the stems of pitaya were extracted by hot water extraction,subcritical water extraction and ultrasonic-assisted extraction,the extraction rates,color,neutral sugar content and other indicators of polysaccharides extracted by different methods were compared.The results showed that the extraction rate of polysaccharides from the stems of pitaya is 20.53%by using the subcritical water extraction,4.12%by using the hot water extraction,and only 2.18%by using the ultrasonic assisted extraction.The polysaccharides extracted by the three extraction methods are similar in color,which is creamy white or light yellow.The content of neutral sugar in the polysaccharide samples extracted by using the subcritical water extraction method was as high as 89.45%.The infrared spectrum analysis showed the components of the polysaccharide samples extracted by the three extraction methods were very similar.