响应面法优化超声提取柳罐枣多糖及其光谱性质研究

Optimization of ultrasonic extraction of polysaccharides from Liuguan jujube by response surface methodology and analysis of its spectral properties

以柳罐枣为原料,采用响应面法优化超声波辅助提取多糖工艺,并对其进行脱蛋白、脱色处理,分析光谱性质。结果表明,柳罐枣多糖的最佳提取工艺条件为:超声功率270W,提取时间20min,提取温度70℃,在此条件下多糖得率为15.33%。各单因素对多糖得率影响的顺序为超声功率>提取温度>提取时间。红外光谱分析显示柳罐枣多糖具有典型的糖类特征吸收峰,多糖中含有糖醛酸,是一种β-吡喃型多糖。该结果为柳罐枣多糖的提取纯化、结构鉴定及生物活性研究提供了理论基础。

The process of polysaccharides extraction from Liuguan jujube with ultrasonic assistance was optimized by response surface methodology.The Liuguan jujube polysaccharides spectral properties were analyzed after deproteinization and decolorization.The optimal extraction conditions of the Liuguan jujube polysaccharides were:ultrasonic power 270W,extraction time 20min,extraction temperature 70℃.Under these conditions,the yield of polysaccharides was 15.33%.The order of influence factors on polysaccharides yield was:ultrasonic power>extraction temperature>extraction time.The infrared spectrum analysis showed that Liuguan jujube polysaccharides had typical characteristic absorption peak of sugar,which contained uronic acid andβ-pyranoid type polysaccharide.The results provide a theoretical basis for extraction,purification,structure analysis and biological activity study of Liuguan jujube polysaccharides.