枸杞叶多糖的超声波辅助提取  

Ultrasound-Assisted Extraction of Crude Polysaccharides from Lycium Leaves

作　　者：张凡[1] 林娅[1] 张华峰[1] 杨娟[1] 牛丽丽[1] 张翔[1] 

机构地区：[1]陕西师范大学食品工程与营养科学学院,西安市长安南路710062

出　　处：《光谱实验室》2012年第4期2176-2181,共6页Chinese Journal of Spectroscopy Laboratory

基　　金：国家大学生创新性实验计划项目(101071817);中央高校基本科研业务费专项资金项目(GK200902043)

摘　　要：通过单因素试验考察了样品粒度、提取时间、超声波频率、超声波功率、提取温度、液固比和提取次数对枸杞叶多糖提取率的影响,在此基础上采用正交试验优选到了最佳提取工艺方案:样品粒度80目、提取时间20min、超声波频率20kHz、超声波功率90W、提取温度65℃、液固比20:1(mL/g)、提取次数1次。超声波提取法的提取率显著高于水提醇沉法,重现性较好,为工业化生产提供了依据。The effects of particle size,extraction time,ultrasound frequency,ultrasound power, extraction temperature,ratio of liquid to solid and number of extraction cycle on extraction rate of crude polysaccharides from lycium leaves were investigated by single factor experiments.Then an ultrasound-assisted extraction procedure was optimized by orthogonal test,and the optimal extraction conditions were found as follows：particle size of 80 mesh,extraction time of 20min,ultrasound frequency of 20 kHz,ultrasound power of 90W,extraction temperature of 65℃,ratio of liquid to solid of 20：1（mL/g）,number of extraction cycle of once.Extraction rate by ultrasound-assisted extraction is significantly higher than that by water decoction and ethanol precipitation.The method has good reproducibility and can provide the basis for industrial production.

关 键 词：枸杞叶 多糖 提取 超声波 

分 类 号：O657.32[理学—分析化学]