油茶枯多糖的水提工艺及纯化研究  

Extraction and purification of polysaccharides from Camellia cake by water

作　　者：高石花[1] 黎国庆[1] 覃江克[1] 明娜 陈珊 

机构地区：[1]广西师范大学化学化工学院、药用资源与药物分子工程教育部重点实验室,桂林541004 [2]桂林益佰漓江制药有限公司,桂林541001

出　　处：《食品科技》2013年第4期191-195,共5页Food Science and Technology

基　　金：广西科学研究与技术开发计划课题(桂科攻1099056)

摘　　要：以水为提取溶剂,通过单因素和正交实验考察了料液比、提取温度、提取时间对油茶枯多糖提取率的影响,确定其最佳的提取工艺条件。采用Sevage法脱蛋白、双氧水脱色纯化油茶枯多糖。结果表明:影响多糖提取率的主次因素为料液比、提取温度和提取时间,最佳提取工艺条件为:料液比1:20、提取温度70℃、提取时间3h,在此最佳工艺条件下,多糖的提取率为92.62%。粗多糖经过6次Sevage法脱蛋白和用双氧水脱色后,获得不含蛋白的精制多糖。Water as the extraction solvent,solid-liquid ratio,extraction temperature as well as extraction time was investigated by single factor and orthogonal experiments on the extraction yield of Camellia cake polysaceharides,and determined the best extraction process.Then the Sevage method and hydrogen peroxide was used to deproteinize and decolorize respectively for polysaccharide.The result showed that solid-liquid ratio,extraction temperature and extraction time were the sequentially important factors affected the extraction yield of the polysaccharide.Optimum extraction conditions were as follows：the solid to liquid ratio was 1：20,extraction temperature was 70 ℃,extraction time was 3 h.Polysaccharide extraction rate was 92.62% under that condition.The refined polysaccharide without protein was purified from crude polysaccharide that was deproteinized 6 times by Sevage method and decolorized by hydrogen peroxide.

关 键 词：油茶枯 多糖 提取 分离 工艺优化 

分 类 号：TS229[轻工技术与工程—粮食、油脂及植物蛋白工程]