超声辅助提取麻竹笋多糖

Optimization of ultrasound-assisted extraction of polysaccharides from Dendrocalamus latiflorus shoots

以麻竹笋为原料,在单因素试验的基础上,通过响应面法优化超声波辅助提取麻竹笋多糖工艺。结果表明:最佳提取工艺条件为超声时间29 min、超声功率400 W、超声温度55℃;在此条件下多糖提取率预测值为2.51%,验证值为2.49%,与预测值接近。对提取的多糖进行红外光谱分析,结果表明:提取的麻竹笋多糖具有一般多糖在红外光谱中的特征性结构,说明超声波辅助提取成分为麻竹笋多糖物质。

Dendrocalamus latiflorus shoots as raw material,the ultrasound-assisted extraction of polysaccharides was optimized through response surface methodology( Box-Behnken central composite method) on the basis of single factor experiments. The results showed that the optimum extraction conditions as followings: ultrasonic time was29min; ultrasonic power was 400W; ultrasonic temperature was 55℃. The predictive value of polysaccharide extraction rate was 2. 51% under this condition; the verification value was 2. 49%,which was closed to the predicted value. The extraction deproteinized,dialysis and spectroscopy infrared,the result showed Dendrocalamus latiflorus shoots polysaccharide had a characteristic structure of general polysaccharide in the infrared spectrum,which showed that extracts was polysaccharide substance.