玫瑰花渣中多糖的提取研究  

Study on extraction technology of polysaccharides from rose flower's dregs

作　　者：马猛华[1] 于海峰[1] 崔波[1] 岳宗翠[1] 袁传祯[1] 白伟芳[1] 

机构地区：[1]山东轻工业学院食品与生物工程学院,山东济南250353

出　　处：《食品工业科技》2009年第11期218-220,共3页Science and Technology of Food Industry

基　　金：山东省自然基金资助项目(Y2007B21)

摘　　要：通过单因素实验和L9(34)正交实验,研究提取时间、提取温度、提取次数和料液比对多糖得率的影响。利用Sevage法脱蛋白,高浓度乙醇反复洗涤法除色素,得到玫瑰多糖。并用苯酚-硫酸法测定多糖纯度。结果表明:提取时间和提取温度是影响玫瑰多糖提取的主要因素,最佳工艺方案为:提取时间5h,提取温度100℃,提取次数2次,料液比1:30,在此工艺条件下,玫瑰多糖的得率为0.6%。经脱蛋白和脱色后,多糖纯度为89.5%。Single factor test and orthogonal experiment design methods L9 （34） were applied to analyze the influencing factors such as extraction time ,extraction temperature, extraction times and material-water ratio on the yield of the polysaccharides.The crude polysaccharides were obtained after removal of protein by Sevage method and pigment by washing repeatedly with high concentration ethol, respectively. Moreover, the content of polysaccharides was measured by phenol-sulfuric acid method.The results showed that the optical extraction conditions as follows：5h,100℃,2 times and the ratio of rose flower＇s dregs and water 1：30, under that optimal conditions ,the yield of polysaccarides of rose flower was up to 0.6%.1n addition,the content of the polysaccharides obtained after removal of protein and pigment was 89.5%.

关 键 词：玫瑰花渣 多糖 提取 

分 类 号：TS201.2[轻工技术与工程—食品科学]