仙人掌多糖的提取及其结构初步研究  

Extraction and preliminary structure discussion of soluble Opuntia Milpa Alta polysaccharides

作　　者：蔡为荣[1] 顾小红 汤坚[1] 

机构地区：[1]江南大学食品科学与安全教育部重点实验室 [2]江南大学测试中心,江苏无锡214036

出　　处：《食品与机械》2007年第4期68-71,101,共5页Food and Machinery

摘　　要：优化米邦塔仙人掌多糖提取工艺,并对其结构初步鉴别,以提取温度、提取时间、水料比为自变量,仙人掌多糖得率为响应值。利用Box-Benhnken中心组合试验优化提取工艺,采用DEAE Sepharose CL-6B纯化及红外光谱鉴别其多糖。结果表明:仙人掌多糖水提的最佳提取工艺条件为:提取温度86.1℃、提取时间3.61h、水料比3.72∶1。仙人掌多糖的得率达到理论值0.694%,经DEAE Sepharose CL-6B纯化得3种多糖ASP1、ASP2、ASP3,得率分别为11.59%、45.21%和20.48%。红外光谱显示其具有多糖特征吸收峰。This paper is to optimize extraction technique of polysaccharides in Opuntia Milpa Alta and identify the polysaccharides obtained by the optimization technology. A three-level Box-Behnken factorial design was employed combining with response surface methodology （ RSM ） to optimize the extraction conditions for the polysaccharides yield in Opuntia Milpa Alta, crude polysaccharide purified with DEAE-Sepharose CL-6B and identify with FT-IR. The optimum conditions of POMA extraction are： extraction temperature of 86.1 ℃, extraction time of 3.61 h, ratio of water to material of 3.72 ： 1 , and the yield of POMA is up to 0. 694% with one- time extraction, and three kinds polysaccharides were obtained with DEAE-Sepharose CL-6B, which yield of SP1. ASP2. ASP3 are 11. 59%. 45.21% and 20.48%, respectively. FT-IR showed POMA had characteristic absorption peaks of polysaccharides.

关 键 词：米邦塔仙人掌 多糖 提取 响应面分析 纯化 

分 类 号：TS201[轻工技术与工程—食品科学]