北五味子果实中果胶的超声提取工艺研究  

Study on Ultrasonic Extraction of Pectin from the Fruits of Schisandra chinensis( Turcz. ) Bailey

作　　者：赵伟[1,2] 杜映达[3] 国微 刘成柏[3] 刘晨[1] 李江楠[1,2] 陈霞[1] 

机构地区：[1]吉林大学中草药育种与栽培国家地方联合工程实验室,长春130012 [2]长白山科学研究院,安图133613 [3]吉林大学生命科学学院,长春130012

出　　处：《天然产物研究与开发》2014年第8期1316-1320,共5页Natural Product Research and Development

摘　　要：采用超声波法提取北五味子果实中的果胶成份,咔唑-浓硫酸显色法测果胶得率,并应用正交试验设计对其提取工艺参数进行了优化。试验结果表明:各因素对北五味子果胶提取的影响顺序依次为超声功率>提取温度>料液比>提取时间,最佳工艺参数为超声功率200 W,提取温度为65℃,料液比为1∶30,提取时间为50 min,果胶提取率为6.32%。In this study,the pectin was ultrasonically extractedfrom the fruit of Schisandrachinensis ,the pectin yield was determined by carbazole-concentrated sulfuric acid colorimetric method. The extraction parameters were optimized using orthogonal experimental design. The testing results showed thatthe four investigated extraction parameterswerein the fol- lowing sequence as regarding their effects on the yield of pectin： ultrasonic power 〉 extraction temperature 〉 solid to liquid ratio 〉 extraction time. The optimal extraction parameters were as follows：ultrasonic power of 200 W, extraction temperature of 65℃, solid-liquld ratio of 1： 30, extraction time of 50 min. Under the optimized extraction condition, the extraction yield of pectinwas 6.32%.

关 键 词：北五味子 果胶 超声提取工艺 

分 类 号：R284.2[医药卫生—中药学]