中心组合设计优化超声波提取枇杷叶多糖研究

Study on optimization of ultrasonic extraction of polysaccharides from loquat leaf by center combination design

以枇杷叶为实验原料,去离子水为提取溶剂,采用超声波提取了多糖类物质。考察了液料比、超声波功率、提取温度和提取时间四个因素对枇杷叶多糖得率的影响。结果表明,液料比为33mL/g、超声波功率为320W、提取温度为60℃、提取时间为32min时,枇杷叶多糖得率可达5.78%,枇杷叶多糖得率高,且实验重现性好。超声波法操作简单、不添加有毒有害物质,对于开发利用枇杷叶多糖具有一定的参考价值。

Using loquat leaves as experimental materials and deionized water as extraction solvent,polysaccharides were extracted by ultrasonic wave. The effects of liquid-material ratio,ultrasonic power,extraction temperature and extraction time on the yield of loquat leaf polysaccharides were investigated. The results showed that when the liquidto-material ratio was 33 mL/g,the ultrasonic power was 320 W,the extraction temperature was 60℃,and the extraction time was 32 min,the yield of loquat leaf polysaccharide reached 5.78%. The polysaccharide yield was high,and the experiment reproducibility was good. The ultrasonic method is simple in operation and does not add toxic and harmful substances,and has certain reference value for the development and utilization of loquat leaf polysaccharides.