笃斯越桔叶片多糖提取工艺的优化研究  

Study on Extraction Technology of Polysaccharide from Leaves of Vaccinium uliginosum L.

作　　者：张巍[1] 林松毅[1] 刘静波[1] 刘艳丰[1] 

机构地区：[1]吉林大学军需科技学院营养与功能食品研究室,吉林长春130062

出　　处：《食品科学》2007年第10期283-286,共4页Food Science

基　　金：吉林省科技厅应用基础研究项目(20050567)

摘　　要：为了开发利用长白山野生笃斯越桔资源,本实验以笃斯越桔叶片为实验材料,以多糖为研究对象,通过对比分析和L9(34)正交试验设计等研究方法,重点考察不同浸提时间、浸提温度、浸提固液比、浸提次数对笃斯越桔叶片多糖提取率的影响。结果表明,影响笃斯越桔叶片多糖提取率因素的主次关系依次是温度>料液比>浸提时间;最佳提取工艺条件为90℃,浸提时间4h,固液比1:30,浸提2次,多糖提取率可达12.46%。In order to develop the resources of Changbai Mountain thoroughly, extraction the polysaccharides in the Vaccinium uliginosum L. was studied in the present paper. Through a comparison analysis and L9（34） orthogonal design, the extracting time, temperature, ratio of solid to liquid and the times were investigated respectively. The results indicated that the temperature was very significant and then the ratio of solid to liquid, the extracting time. The optimal conditions in the extracting procession were as follow： temperature 90 ℃, extracting time 4 h, ratio of solid to liquid 1：30 and extracting times 2. On the optimal conditions the extracting rate of polysaccharides could approach to 12.46%.

关 键 词：笃斯越桔 叶片 多糖 提取工艺 

分 类 号：Q946.3[生物学—植物学]