银杏外种皮多糖浸提的影响因素分析

Effect of several factors in extracting polysaccharides from exopleura of Ginkgo biloba L.

为了比较各因素在银杏GinkgobilobaL.外种皮多糖的浸提中的影响程度,确定浸提的最佳工艺,采用L9(34)正交实验方法对银杏外种皮多糖的各影响因素进行实验与分析,将浸提的多糖经沉淀、透析进行初步纯化,得到粗多糖并计算其得率,从而判断各因素对多糖浸提的影响。结果表明,在浸提的各因素中,温度的F=219 33,固液比的F=46 55,都大于F(0 01),说明浸提温度和浸提固液比对银杏外种皮多糖的浸提都有非常显著的影响;浸提时间的F=3 44,大于F(0 10),说明其对银杏外种皮多糖的浸提有显著影响;而浸提次数的F=2 36,小于F(0 10),说明对银杏外种皮多糖的浸提的影响不显著,各因素对银杏外种皮的影响程度依次为:浸提温度>浸提固液>浸提时间>浸提次数。银杏外种皮多糖浸提的最佳工艺为:浸提温度80℃,浸提固液比1∶5,浸提时间2h,浸提次数1次。

To compare several factors in extracting polysaccharides from exopleura of Ginkgo biloba L. and select the optimal technological condition,analysis has been made by orthogonal experiment of L9(3~4).The polysaccharides was purified through sedimentation with alcohol and dialysis.The content of polysaccharides was calculated and the effects of several factors could be judged accordingly.The result shows that among the four factors,temperature F=219.33 and ratio of solid-liquid F=46.55,both are greater than F((0.01)) ,the duration of time F=3.44 is greater than F((0.10)), the extraction times F=2.36 is less than F((0.10)).The above figures show that temperature and ratio of solid-liquid have very significance for extracting polysaccharides from Ginkgo biloba L.,the duration of time has great influence,and no-significance is observed for extraction times.The effects of several factors are arranged in order:temperature> ratio of solid-liquid> the duration of time> the extraction times.The optimal technological condition of extracting polysaccharides from Ginkgo biloba L. is as follows:temperature 80℃,ratio of solid-liquid 1∶5,the duration of time 2h,the extraction times 1 time.