板栗多糖提取工艺的研究  

Study on Extraction Technology of Chestnut Polysaccharides

作　　者：李润丰[1] 常学东[1] 陈雪娜[1] 

机构地区：[1]河北科技师范学院食品科技学院,河北秦皇岛066600

出　　处：《林产化学与工业》2011年第2期96-100,共5页Chemistry and Industry of Forest Products

基　　金：农业科技成果转化资金项目(2008GB2A200014);河北省科技支撑计划项目(09231001D-1)

摘　　要：分别采用热水浸提法、超声波辅助提取法两种工艺提取板栗多糖,经乙醇沉淀、Sevage法除蛋白、有机溶剂脱脂后用蒽酮-硫酸比色法测定其含量,通过单因素试验和正交试验确定不同工艺的最佳提取工艺参数。结果表明:1 g板粟粉,热水浸提法提取板栗多糖的最佳条件为提取温度60℃,提取时间1.5 h,液料比20∶1(mL∶g),板栗多糖得率为9.85%;超声波辅助提取法的最佳提取条件为提取温度65℃、液料比35∶1(mL∶g)、提取时间45 min、超声波功率160 W,在最佳工艺条件下板栗多糖得率达到10.67%。Polysaccharides were extracted from chestnut using hot water extraction and ultrasound-assisted extraction.The contents of chestnut polysaccharides extracted by the two techniques were determined by anthrone-H2SO4 method after ethanol precipitation,Sevage deproteinization and organic solvent degreasing.The optimal extraction conditions were obtained by single factor and orthogonal experiments.The results showed that,the optimal conditions of hot water extraction were： chestnut 1 g,extraction temperature 60 ℃,liquid-solid ratio 20∶1（mL∶g）,extraction time 1.5 h,the yield of polysaccharides was 9.85 %;The optimal conditions of ultrasonic extraction were： extraction temperature 65 ℃,liquid-solid ratio 35∶1（mL∶g）,extraction time 45 min,ultrasonic power 160 W,the yield of polysaccharides was 10.67 %.

关 键 词：板栗 多糖 热水浸提法 超声波辅助浸提法 

分 类 号：TQ351[化学工程]