大蒜多糖及皂苷的多指标优化提取工艺研究  

Preparation of garlic polysaccharide and saponins by orthogonal design

作　　者：宋兴良[1] 李冰冰[1] 高振珅[1] 

机构地区：[1]临沂大学化学化工学院,临沂276005

出　　处：《食品科技》2015年第1期216-219,共4页Food Science and Technology

基　　金：山东省科技发展计划项目(2010GSF10222)

摘　　要：目的:制备大蒜多糖和大蒜皂苷。方法:采用水提醇沉超声法,选取醇提浓度、温度、时间、超声功率4个因素,运用正交设计筛选大蒜多糖的最佳提取工艺。采用苯酚-硫酸法对大蒜多糖进行含量测定,茴香醛—硫酸法对大蒜皂苷进行含量测定。结果:通过上述方法优化多糖和皂苷的制备工艺为50%乙醇处理,超声时间2 h,提取温度20℃,超声功率40%条件下提取效果最佳,多糖收率为28%,多糖含量可达95%,皂苷收率为0.7%,皂苷含量为35%。结论:优化工艺条件提取大蒜多糖和皂苷产量和纯度高,简单可行。Abastract： Objective： To optimize the extraction conditons of garlic polysaccharide and saponins. Method： Temperature, reagent proportion, and reaction time were selected with yield as index by L9（34） orthogonal design. Results： Results showed that the extraction condition with 50% ethanol, ultrasonic time 2 h, extraction temperature 20 ℃, ultrasonic power extraction efficiency of 40% under optimal conditions was the optimum. The yield was 28%, polysaccharide content of up to 95%. The saponins yield was 0.7%, content of up to 35%. Conclusion： The optimal method for garlic polysaccharide and saponins is feasible.

关 键 词：大蒜多糖 大蒜皂苷 正交实验 

分 类 号：S633.4[农业科学—蔬菜学]