北五味子多糖的酶法提取工艺研究  

Study on Enzyme Extraction Processes of the Coarse Polysaccharide from Schisandra chinensis

作　　者：可成友[1] 梁宏斌[1] 边蔷[2] 吴晓芳[3] 马春雁[1] 

机构地区：[1]沈阳化工学院化学工程学院,辽宁沈阳110142 [2]北京中医药大学,北京100029 [3]辽宁省疾病预防控制中心,辽宁沈阳110005

出　　处：《现代中药研究与实践》2010年第2期47-50,共4页Research and Practice on Chinese Medicines

基　　金：辽宁省科技厅自然科学基金资助项目(20052015)

摘　　要：目的探讨北五味子多糖最佳提取工艺。方法采用酶解法对五味子进行提取,选用酶解温度、酶用量、酶解时间、缓冲液及五味子粉碎度等因素作为考察指标。结果酶法提取的最佳工艺路线为缓冲液pH 6.0,提取时间3 h,提取温度55℃,加酶量1%。结论酶法提取效率更高,是一种新型、高效、前景广阔的提取方法。Objective To study enzyme extraction processes of the coarse polysaccharide. Methods With enzyme extraction method, to analyze the influence of enzyme dosage, temperature and time for extraction of the coarse polysaccharide. Results The best process route was determined to be pH 6.0 buffer solution ,enzyme dosage of 1% and extraction time for 3 h with control temperature at 55℃. Conclusion Enzyme extraction presented better application prospect because of its high extraction efficiency.

关 键 词：北五味子 多糖 酶法提取 

分 类 号：R284.2[医药卫生—中药学]