败酱草中多糖提取工艺优化及含量变化规律  

Extraction of Polysaccharides from Patrinia villosa Juss and Polysaccharide Extraction Yields from the Young and Old Leaves and Roots of the Plant

作　　者：孟良玉[1] 兰桃芳[1] 李雪菲[1] 朴丽[1] 

机构地区：[1]渤海大学辽宁省食品质量安全与功能性食品重点实验室,辽宁锦州121013

出　　处：《食品科学》2010年第18期63-66,共4页Food Science

摘　　要：为探讨败酱草中多糖的提取工艺,分析提取时间、料水比、提取温度因素对败酱草多糖提取率的影响,以L9(34)正交试验方法优化多糖的提取工艺,然后在该工艺条件下考察不同部位、不同采摘时期败酱草中多糖提取率的动态变化,同时也对超声波在提取败酱草中多糖的效果进行探索。结果表明:提取时间、料水比、提取温度对败酱草多糖提取率均有影响;败酱草中多糖提取的最佳工艺条件为以1:20的料水比在80℃条件下提取2h;引入超声波技术后,提取多糖的提取率有所提高;同时发现败酱草嫩叶中多糖的提取率最高。In order to optimized the exaction process of polysaccharides from the whole plant of Patrinia villosa Juss,the effects of extraction time,material/liquid ratio and extraction temperature on polysaccharide extraction yield were investigated using single factor and orthogonal array design methods.Meanwhile,polysaccharide extraction yields from the young and old leaves and roots of Patrinia villosa Juss were determined using the optimized extraction process.The assistance of ultrasonic technique to the optimized extraction process was also explored.Each of the above extraction conditions had notable effect on polysaccharide extraction yield.Material/water ratio of 1：20,extraction temperature of 80℃,and extraction time of 2 h were found optimum.The extraction rate of polysaccharides was enhanced with the aid of ultrasonic technique.

关 键 词：败酱草 多糖 超声波 提取率变化 

分 类 号：TQ929.2[轻工技术与工程—发酵工程]