单性木兰叶多糖的超声辅助提取工艺及稳定性研究

Study on Ultrasonic-Assisted Extraction Technology and Stability of Polysaccharides from Leaves of Magnolia kwangsiensis Figlar&Noot.

以单性木兰叶为原材料,采用超声波辅助提取法对其多糖进行提取,探讨固液比、超声功率、超声温度、超声时间对单性木兰叶多糖得率的影响,通过正交试验设计法优化最佳提取工艺,同时考察了单性木兰叶多糖在不同环境下的稳定性。结果表明,单性木兰叶中多糖的最佳提取条件为固液比1∶90(g/mL)、超声功率420 W、超声温度80℃、超声时间20 min,在该条件下单性木兰叶多糖得率为5.04%。单性木兰叶多糖受光照环境、温度的影响较大;单性木兰叶多糖对过氧化氢的稳定性强于葡萄糖,而对亚硫酸钠的稳定性较弱。该结果可为单性木兰叶多糖在食品、药品的开发和利用上提供理论依据。

With the leaves of Magnolia kwangsiensis Figlar&Noot.(M.kwangsiensis)as the raw materials,ultrasonic-assisted extraction method is used to extract polysaccharides from the leaves of M.kwangsiensis.The effects of solid-liquid ratio,ultrasonic power,ultrasonic temperature and ultrasonic time on the yield of polysaccharides from the leaves of M.kwangsiensis are investigated.The optimal extraction technology is optimized by orthogonal experimental design,and the stability of polysaccharides from the leaves of M.kwangsiensis in different environments is studied.The results show that the optimal extraction conditions are as follows:solid-liquid ratio is 1∶90(g/mL),ultrasonic power is 420 W,ultrasonic temperature is 80℃and ultrasonic time is 20 min.Under these conditions,the yield of polysaccharides from the leaves of M.kwangsiensis is 5.04%.The polysaccharides from the leaves of M.kwangsiensis are greatly affected by light environment and temperature;the stability of polysaccharides from the leaves of M.kwangsiensis to hydrogen peroxide is stronger than glucose,but the stability to sodium sulfite is weaker.The results can provide theoretical basis for the development and utilization of polysaccharides from the leaves of M.kwangsiensis in food and medicine.