疣荔枝螺多糖提取工艺研究

Abstract

目的：优化疣荔枝螺多糖的提取工艺。方法：采用水提醇沉法并辅以超声微波法，考虑提取温度、提取料液比、提取时间以及提取的超声功率为变量，采用单因素实验和正交试验优化工艺条件。结果：本实验在提取温度为70℃、提取料液比为1:10、提取功率为600 w、乙醇沉淀浓度为90%时，得到的疣荔枝螺多糖的量最多。结论：该提取、精制工艺简便、快捷、高效,为疣荔枝螺多糖的进一步研究提供了基础。>Objective: The present study aims to optimize the extraction and purification procedure for polysaccharides from Thais clavigera Kuster. Method: We used water, ethanol to extract the polysaccharides and microwave-ultrasonic wave aided extraction. The effects of temperature, material- liquid ratio on the yield and ultrasonic power and the concentration of ethanol precipitation from Thais clavigera Kuster were investigated through the orthogonal analysis. Result: The optimum technology condition for extraction and purification of polysaccharides from Thais clavigera Kuster was determined as follows: temperature is 70℃, material-liquid ratio on the yield is 1:10, ultrasonic power is 600 w, the concentration of ethanol precipitation is 90%, obtaining the highest amount of polysaccharides. Conclusion: The optimized extraction and purification procedure is simple, quick and efficient. The result establishes the foundation for the further study of the polysaccharides from Thais clavigera Kuster.