两种苦瓜藤多糖提取工艺的比较分析  

Study on comparison of two extraction methods of polysaccharide from Momordica charantia L.vines

作　　者：曾哲灵[1,2] 奚光兴[1,3] 葛晓环[1,3] 

机构地区：[1]南昌大学食品科学与技术国家重点实验室,江西南昌330047 [2]南昌大学环境与化学工程学院,江西南昌330031 [3]南昌大学生命科学与食品工程学院,江西南昌330031

出　　处：《食品工业科技》2013年第10期285-288,308,共5页Science and Technology of Food Industry

摘　　要：以苦瓜藤为原料,对苦瓜藤多糖超声提取工艺进行优化,分别就提取温度、料液比、超声时间、pH进行单因素实验,用L_9（3~4）正交实验优化提取工艺,并将超声波辅助提取工艺与热水提取法进行比较分析,通过紫外吸收光谱分析提取物。结果表明,提取效果影响大小的先后顺序为温度〉超声时间〉pH〉料液比;苦瓜藤多糖的最优提取条件为：提取温度65℃、料液比1：25（g/mL）、超声时间35min、pH为7,提取两次,多糖得率可达到3.08%。与水提法相比,超声一次提取效率约为水提法的2.5倍。Using the methods of single factor test and orthogonal test of 19（34） to study the ultrasound-assisted extraction process from Momordica charantia L.vines. The effects of proportion between water and material, ultrasound-assisted extraction temperature,extraction time and extraction pH on polysaccharide yield were studied,and ultrasound-assisted extraction method was compared with traditional extraction method. The extraction product was analyzed by ultraviolet spectrogram. The results showed that the decreasing order of importance of the four process conditions affecting polysaccharide extraction was ultrasound-assisted extraction temperature,extraction time,extraction pH and proportion of water and material. The optimial extraction conditions were extraction temperature 65~C, proportion of water and material 1：25 （g/mL）, extraction time 35min,extraction pH7 and extract twice. Under these conditions,the final polysaccharide yield was 3.08% ,the efficiency of ultrasound-assisted extraction was 2.5 times that of traditional hot-water extraction.

关 键 词：苦瓜藤 多糖 超声波 提取工艺 

分 类 号：TS201.1[轻工技术与工程—食品科学]