红甜菜多糖提取及纯化工艺研究

Study on extraction process and purification of polysaccharide from red beet

试验旨在探究不同提取方法对红甜菜多糖的提取效果。试验以红甜菜为原料,分别采用水提醇沉法和超声辅助水提法,在单因素试验基础上进行正交设计优化其提取工艺,探究液料比、提取温度、提取时间对红甜菜多糖提取率的影响。利用Sevag试剂、活性炭和石油醚依次对粗多糖进行纯化。结果表明,采用水提醇沉法时,在液料比90 mL/g、提取温度70℃、提取时间1.5 h的条件下,红甜菜多糖得率最高,提取率达2.33%;采用超声波辅助水提法的最佳提取工艺为液料比40 mL/g、提取温度40℃、提取时间30 min。在此条件下,提取率为6.85%。超声波辅助水提法提取红甜菜多糖中蛋白质去除率、色素去除率、脂肪去除率分别为29.73%、3.88%、2.76%。研究表明,超声波辅助水提法所用提取溶剂少、耗时短、所需温度低、提取率高,更适用于红甜菜多糖的提取。

The experiment was conducted to explore the extraction effect of different extraction methods on red beet polysaccharide.In the experiment,red beet was used as raw material,water extraction and alcohol precipitation method and ultrasonic assisted water extraction method were used respectively.Orthogonal design was carried out to optimize the extraction process on the basis of single factor experiment,and the effect of liquid to solid ratio,extraction temperature and extraction time on the extraction rate of red beet polysaccharide were investigated.The crude polysaccharides were purified by Sevag reagent,activated carbon and petroleum ether.The results showed that the optimal extraction conditions of red beet polysaccharide by water extraction and alcohol precipitation were as follows:Liquid to solid ratio of 90 mL/g,extraction temperature of 70℃,and an extraction time of 1.5 h.Under the conditions,the extraction yield of red beet polysaccharide was the highest,reaching 2.33%.The optimal extraction process of ultrasonic assisted water extraction was as follows:Liquid to solid ratio 40 mL/g,extraction temperature of 40℃,extraction time of 30 min.Under the conditions,the extraction rate was 6.85%.The removal rates of protein,pigment and fat were 29.73%,3.88%and 2.76%,respectively.The study indicates that ultrasonic assisted water extraction method is more suitable for the extraction of red beet polysaccharide with less solvent,shorter time,lower temperature and higher extraction rate.