超声法提取芦笋老茎中多糖的最佳工艺优化  

Optimum Extraction of Polysaccharides from Old Stalk of Asparagus by Ultrasonic Wave

作　　者：王建安[1] 苑光辉 李艳芝[1] 王洪英[1] 吴国荣[3] 

机构地区：[1]济宁医学院药学院,山东日照276826 [2]山东省莒县人民医院招贤分院,山东莒县276516 [3]南京师范大学生命科学院,江苏南京210097

出　　处：《安徽农业科学》2009年第28期13795-13796,共2页Journal of Anhui Agricultural Sciences

摘　　要：[目的]以芦笋老茎为材料，寻找芦笋多糖超声提取的最佳条件。[方法]以芦笋多糖含量为考察指标，用苯酚-硫酸法进行含量测定，通过L9（3^4）正交试验，对提取时间、超声波频率、提取温度、料液比、粉碎粒度等因素进行优化。[结果]影响芦笋多糖提取率的因素依次为：粉碎粒度〉提取温度〉料液比〉提取时间；最佳提取工艺为：粉碎粒度40目，提取温度90℃，料水比1：15，提取时间80min．超声频率250W，提取2次。[结论]该提取工艺快速，简便，结果稳定，具有较高的应用价值。[ Objective ] With the old stalk of asparagus as an material, the study was to find the optimum conditions for the extraction of polysaccharides by ultrasonic method. [ Method] By using polysaceharide content as investigation index and phenol-sulfuric acid method to determine the content, extraction time,ultrasonic frequency, mesh size, extraction temperature and the ratio of material to water were optimized through L9 （3^4） orthogonal design. [ Result] The order of influencing factors are mesh 〉 temperature 〉 ratio of material to water 〉 extraction time; optimum extracting conditions were mesh size 40, temperature 90℃, ratio of material to water 1：15, extraction time 80 min, ultrasonic frequency 250 W and extraction times 2. [ Conclusion] The method is quick,simple and the result is stable with a high application value;Optimization

关 键 词：芦笋 多糖 超声波 提取 优化 

分 类 号：R284.4[医药卫生—中药学]