红枣多糖的提取工艺优化研究

Research on Optimization of Extraction Process of Jujube Polysaccharide

红枣是新疆的主要干果之一,是膳食多糖的重要来源。为优化红枣多糖的提取条件,以新疆红枣为原料,通过单因素试验分析料液比、超声时间、水浴温度及水浴时间对红枣多糖得率的影响,并以多糖得率为响应值,进行响应面优化试验,最终确定红枣多糖最佳提取条件为:料液比1∶30(g/mL),超声时间20 min,水浴温度70℃,水浴时间3 h,该条件下红枣多糖得率为3.12%。研究结果为进一步利用红枣资源、开发健康产品奠定基础。

Zizyphus jujube,one of the main dried fruits in Xinjiang,is an important source of dietary polysaccharides.In order to optimize the extraction conditions of jujube polysaccharides,with Zizyphus jujube from Xinjiang as the raw materials,the influence of material-liquid ratio,ultrasonic time,water bath temperature and water bath time on the yield of jujube polysaccharide were analyzed through single factors experiments,and the response surface optimization test was conducted using polysaccharide yield as the response value.The results showed that the best extraction conditions of jujube polysaccharides were as follows:the material-liquid ratio 1∶30(g/mL),ultrasonic time 20 min,water bath temperature 70℃and water bath time 3 h,the yield of jujube polysaccharide was 3.12%.Which lay the foundation for the further utilization of Zizyphus jujube resources to develop healthy products.