正交实验优选槐花多糖的最佳提取工艺及抑菌活性研究  

Optimum technology for extraction of polysaccharides from Sophora japonica by orthogonal test and antibacterial study

作　　者：胡喜兰[1] 姜琴[1] 尹福军[1] 宋振宇[1] 

机构地区：[1]淮海工学院化学工程学院,连云港222005

出　　处：《食品科技》2012年第4期164-167,共4页Food Science and Technology

基　　金：连云港市自然科学基金项目(CG0806);淮海工学院引进人才启动基金项目(KK01060)

摘　　要：优选槐花多糖的提取工艺和含量,采用水提法和正交实验法研究了溶媒比、浸提温度和浸提时间3因素对槐花中多糖提取的影响,筛选出优化水平组合:料液比为1:15、浸提温度是95℃、浸提时间是6h,槐花多糖的含量为0.0626g/g,且对金黄葡萄球菌、大肠杆菌、枯草芽孢杆菌均有一定的抑菌活性,结果可为进一步研究开发提供依据。To optimize the technology for extraction of polysaccharides from Sophora japonica.The effect of each factor such as ratio of solid-liquid,temperature and time on the extraction of the polysaccharides from Sophora japonica was investigated using the methods of single factor test and orthogonal design test,The optimum extraction technology was as follows：15 times the water,extracting at 95 ℃ for 6 h.By this technology the content of polysaccharides was 0.0626 g/g.It was found to be active against the three test bacterial,Staphylococcus aureus,Escherichia coli,and Bacillus subtilis.

关 键 词：槐花多糖 优选工艺 正交实验 抑菌活性 

分 类 号：R284[医药卫生—中药学]