半枝莲粗多糖提取工艺及单糖组分的研究  

Study on extraction process of crude Scutellaria barbata polysaccharide and determine component of monosaccharide

作　　者：孙明礼[1] 张静[1] 

机构地区：[1]陕西师范大学食品工程系,陕西西安710062

出　　处：《食品工业科技》2008年第2期65-67,70,共4页Science and Technology of Food Industry

基　　金：国家自然科学基金(20572067);教育部科学技术研究重点项目(104167)

摘　　要：目的:优化半枝莲粗多糖的提取工艺并测定其单糖的组成。方法:通过单因素实验及正交实验得出不同因素对半枝莲粗多糖提取率的影响,并用气相色谱法测定粗多糖的单糖组成。结果:半枝莲粗多糖提取的最佳工艺为:提取温度60℃,料液比1∶20,提取时间2h,提取次数4次,提取率为2.823%。气相色谱分析结果表明,半枝莲粗多糖主要由7种单糖组成。结论:采用优选的最佳工艺提取半枝莲粗多糖,提取率显著提高,优选的最佳工艺稳定可行,分析得到粗多糖的组分为阿拉伯糖、鼠李糖、核糖、甘露糖、果糖、半乳糖和葡萄糖等。Objective： to optimize the extraction process of crude Scutellaria barbata polysaccharide and to determine the component of monosaccharide. Methods： single factor test and orthogonal experiment design methods were applied to analyze the influence of different factors on the extraction of the crude polysaccharides, adopt gas chromatogram （GC） to determine the component of monosaccharide as well. Results： the optimal temperature was 60℃, solid-liquid ratio was 1 ：20, extraction time was 2h and extraction times were 4,the rate of polysaccharides extraction was 2.823%, in while the GC results indicated that crude polysaccharides were composed of seven kinds of monosaccharide. Conclusion. the rate of polysaccharides extraction was increased with optimal process. The optimal process could be stabilization and credibility. The component of crude polysaccharides were identified, viz. asarabinose, rhamnose, ribose, mannose, fructose, galactose and glucose.

关 键 词：半枝莲 提取工艺 多糖 气相色谱 

分 类 号：TS201.23[轻工技术与工程—食品科学]