超声辅助提取对大枣粗多糖体外抗凝血活性及得率的影响  

Effects of Ultrasound Supplementary Extraction Technologies on the Extraction Rate and Anticoagulant Activity in Vitro of Jujube Crude Polysaccharide

作　　者：王娜[1] 冯艳风[1] 潘治利[1] 范会平[1] 马琳[1] 王栋梁[1] 艾志录[1] 

机构地区：[1]河南农业大学食品科学技术学院,郑州450002

出　　处：《中国食品学报》2014年第4期87-94,共8页Journal of Chinese Institute Of Food Science and Technology

基　　金："十二五"国家科技支撑计划项目(2012BAD36B07-12)

摘　　要：为了在提高大枣粗多糖得率的同时保持其抗凝血活性,采用超声辅助提取大枣粗多糖;设计单因素和响应面优化试验探讨温度、pH值、超声功率、超声时间以及料液比对大枣粗多糖体外抗凝血活性和得率的影响。试验结果表明最佳提取工艺是:超声温度69℃,pH 7.15,超声功率80 W,料液比为1∶10(g/mL),超声时间30min。在此条件下大枣多糖既能保持良好的体外抗凝血活性,又具有较高的得率。Ultrasound supplementary technology was used in this experiment in order to increase the yield and pro- tect the anticoagulant function of jujube crude polysaecharide. Single factor experiment were arranged to analyze the ef- fects of factors such as extraction temperature, ultrasonic power, ultrasonic time, pH value and ratio of liquid to solid on the extraction of jujube crude polysaccharide and their anticoagulant activities. Based on the response surface analysis with the Design-Expert software program, the extraction condition was optimized. The results showed that optimum ex- traction conditions were temperature 69℃, pH 7.15, ultrasonic power 80W, ultrasonic time 30rain, the ratio of liquid to solid 1：10. The result could effectively protect the anticoagulant function of jujube crude polysaccharide, besides the highest yield.

关 键 词：大枣粗多糖 抗凝血活性 超声辅助提取 提取工艺 

分 类 号：TS201.23[轻工技术与工程—食品科学]