扯根菜多糖的提取  

Extraction of Polysaccharide from Penthorum chinense

作　　者：邓锷[1] 杨军[1] 王立强[1] 王光碧[1] 

机构地区：[1]西华师范大学生命科学学院,四川南充637002

出　　处：《中药材》2009年第1期121-123,共3页Journal of Chinese Medicinal Materials

基　　金：四川省青年科技基金项目(05ZQ026-017);四川省重点学科建设项目(SZD0240)

摘　　要：目的:研究扯根菜多糖最佳提取工艺。方法:通过单因素试验和L9(33)正交实验,研究了料液比、温度、提取时间对扯根菜多糖提取率的影响。结果:温度是影响扯根菜多糖提取率的主要因素,最佳提取工艺为料液比1∶15,提取温度95℃,提取时间3h。在此条件下,测得扯根菜多糖提取率为1.12%,RSD=1.21%。结论:本工艺为扯根菜多糖的进一步研究奠定了基础。Objective： To study the extraction technology of polysaccharide from Penthorum chinense. Methods： Single factor test and orthogonal experiment design methods L9 （3^3） were applied to analyze the influence of solid-liquid rate, extraction temperature and time on the extraction percent of polysaccharide from Penthorum chinense. Results： The temperature significantly affected the extraction percent of the soluble polysaccharide, and the optimum conditions for the extraction technology were as follows： solid-liquid rate at 1 ： 15, temperature at 95℃, time for 3h. Under this condition, the extraction percent of polysaccharide from Penthorum chinense was 1.12%, RSD = 1.21%. Conclusion： The research can provide a theoretical foundation for further development and utilization of polysaccharide from Penthorum chinense.

关 键 词：扯根菜 多糖 提取工艺 

分 类 号：R284.6[医药卫生—中药学]