正交设计优化木瓜多糖的超声提取工艺  

Study on the Extraction Process of Polysaccharides from FRUCTUS CHAENOMELIS by Ultrasonic Technology

作　　者：黄锁义[1] 刘胜利[1] 郭立强[1] 黄礼德[1] 潘廷啟[1] 

机构地区：[1]右江民族医学院,广西百色533000

出　　处：《安徽农业科学》2012年第5期2618-2620,共3页Journal of Anhui Agricultural Sciences

基　　金：国家自然科学基金资助(81160347);右江民族医学院2010-2012年度普高学生科研项目(右医科字〔2010〕9号);右江民族医学院民族医药协会资助项目(20100815)

摘　　要：[目的]优化木瓜多糖的超声提取工艺。[方法]通过单因素试验和正交试验,研究料液比、超声功率、超声提取温度和超声时间对木瓜多糖提取效果的影响。[结果]超声提取法的优化工艺条件为料液比1∶70(g/ml),提取温度80℃,超声功率180 W,超声时间50min;在此条件下,木瓜多糖的最佳提取率为12.81%。[结论]超声波强化提取木瓜多糖效果省时高效。[Objective] To optimize the extraction process of polysaccharides from FRUCTUS CHAENOMELIS.[Method] The effects of solid-liquid ratio,ultrasonic temperature,ultrasonic power and ultrasonic action time on the extraction of polysaccharides from FRUCTUS CHAENOMELIS were studied through single-factor test and orthogonal test.[Result] The optimum ultrasonic conditions for extracting polysaccharides from FRUCTUS CHAENOMELIS were solid-liquid ratio 1∶ 70 g/ml,ultrasonic temperature 80 ℃,ultrasonic power 180 W and ultrasonic action time 50 min.Under these conditions,the yield of polysaccharides was 12.81%.[Conclusion] The ultrasonic technology is a simple,time-saving and high efficient method to extract polysaccharides from FRUCTUS CHAENOMELIS.

关 键 词：木瓜(FRUCTUSCHAENOMELIS) 多糖 超声提取 正交设计 

分 类 号：R284[医药卫生—中药学]