荔枝多糖的提取条件及含量测定  

EXTRACTION CONDITIONS AND CONTENT DETERMINATION OF POLYSACCHARIDE IN LITCHI FRUITS

作　　者：唐小俊[1] 池建伟[1] 张名位[1] 张雁[1] 李健雄[1] 魏振承[1] 张瑞芬[1] 

机构地区：[1]广东省农业科学院生物技术研究所,农业部功能食品重点实验室,广东广州510640

出　　处：《华南师范大学学报（自然科学版）》2005年第2期27-31,共5页Journal of South China Normal University(Natural Science Edition)

基　　金：广东省农业科技重大专项资助项目(2003A2030507)

摘　　要：采用料水比、浸提温度、浸提时间3因素3水平的正交试验法优化了荔枝多糖的提取条件,并用硫酸-苯酚法对荔枝多糖含量进行了测定.结果表明,荔枝多糖最佳提取条件为:料水比为1∶9,浸提温度为100℃,浸提时间为4h;荔枝多糖换算因子为1.45,多糖平均质量分数为4.36%,多糖含量测定相对标准偏差(RSD)为1.57%.The conditions of polysaccharides extraction for Litchi fruits including extraction termperature, extraction time and dry weight/water ratio were studied by orthogonal design, and the contents of polysaccharide in Litchi were measured by phenol-sulphate acid method. The results showed that the optimum extraction conditions were as follows: 1∶9 (dry weight∶water), 100℃, 4 h, where the converting factor of polysaccharide in Litchi fruits was 1.45, its polysaccharide content was 4.36%, and the RSD was 1.57%.

关 键 词：提取条件 含量测定 荔枝 硫酸-苯酚法 相对标准偏差 浸提温度 浸提时间 正交试验法 多糖含量 质量分数 料水比 

分 类 号：TS202.3[轻工技术与工程—食品科学] S667.1[轻工技术与工程—食品科学与工程]