荸荠多糖的提取及特性研究  

Extraction and properties of polysaccharide from chufa

作　　者：王忠合[1] 王军[1] 黎健文[1] 

机构地区：[1]韩山师范学院生物系,潮州521041

出　　处：《食品科技》2012年第7期196-198,205,共4页Food Science and Technology

基　　金：广东省科技计划项目(2007B080701046);韩山师范学院2007青年教师科学基金项目

摘　　要：采用超声波辅助法从荸荠中提取多糖,并研究其理化性质与组成。通过考察料液比、超声波辐射时间、温度以及超声波功率4个因素,设计正交试验,得出超声波辅助法提取荸荠多糖的最优工艺条件为:料液比1:12、超声波辐射时间为40min、超声波功率80W、温度为70℃,荸荠多糖纯度为78.8%。多糖理化特性和组分分析表明,荸荠多糖易溶于热水,不含淀粉、酚类物质,主要由葡萄糖和半乳糖组成,二者摩尔比为半乳糖:葡萄糖=1:10。The polysaccharide from chufa was extracted by using ultrasonic wave-assisted technology, and its properties and components were also studied. The main parameters, such as the ratio of material to liquid, ultrasonic wave power, temperature and extraction time, were studied. The optimum conditions of extraction obtained by orthogonal experiment were as followed： ratio of material to liquid 1：12, extracting time 40 min, ultrasonic wave power 80 W, temperature 70 ~C, and the purity of polysaccharide was 78.8%. Physical and chemical studies indicated that the non-starch polysaccharide was dissolved in hot water, and did not contain phenols. The polysaccharide was glucose and galactose with a ratio of 1：10 by HPLC.

关 键 词：荸荠 多糖 特性 组分 

分 类 号：R284[医药卫生—中药学]