芦荟多糖提取工艺的优化  

OPTIMIZE AND SEARCH ON PROCESS FOR EXTRACTION OF ALOE POLYSACCHARIDES

作　　者：齐祥明[1] 王静[1] 侯冰[1] 王俊玲[2] 高莉丽[1] 冯琮[1] 

机构地区：[1]中国海洋大学食品科学与工程学院,山东青岛266003 [2]中国海洋大学信息科学与工程学院,山东青岛266100

出　　处：《食品研究与开发》2009年第4期16-18,共3页Food Research and Development

摘　　要：芦荟汁经预处理和浓缩后,采用正交试验法,以所得芦荟多糖质量为考察指标,对影响多糖得率的因素进行研究;另外采用单因素分析法,借助热重分析,研究pH值对多糖纯度的影响。进而实现芦荟多糖提取工艺的优化。试验设计的三因素中乙醇浓度有显著影响,pH值对多糖纯度也有较大影响。芦荟多糖的最佳提取工艺为:调节芦荟凝胶浓缩汁的pH值为4.40左右,加入乙醇使其浓度达到80%,操作温度为-3℃,醇沉时间5h。After Aloe experimental design as gel was concentrated, guided by the mass of conditions for the extraction were studied by orthogonal polysaccharides. Together with the analysis of hot weight, the influence of acidity was also studied by single factor experiments. Results showed that significant effect of ethanol concentration was observed in 3 different factors. The pureness of polysaccharides was affected by acidity. It can be concluded that the optimum condition for the extraction of Aloe polysaccharides as follows： the value of acidity is about 4.40, concentration of ethanol amounts to 80 %, operating temperature is -3 ℃ and time of precipitation is 5 h.

关 键 词：芦荟多糖 正交试验 单因素分析 热重分析 

分 类 号：TQ461[化学工程—制药化工]